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Photo of Jacket potatoes with smoked trout by WW

Jacket potatoes with smoked trout

4 - 9
PersonalPoints™ per serving
Total Time
30 min
15 min
15 min
You can’t go past this old favourite so why not shake traditional a little by topping these spuds with flaked trout, zingy horseradish and salsa!


Red skin potato

720 g, (4 x 180g) unpeeled

Trout, cooked without added fat

200 g, (buy 350g smoked trout)


2 medium, chopped

Red onion

¼ small, finely chopped

Fresh chives

1 tbs, chopped


1 medium, wedges

Balsamic vinegar

2 tsp

Olive oil

1 tsp

Horseradish cream

2 tsp

Extra light sour cream

¼ cup(s)

Olive oil

1 tbs, (lemon infused)


1 medium, cut into wedges to serve


  1. Line a microwave-safe plate with paper towel. Use a fork to prick potatoes all over. Place potatoes on prepared plate. Microwave on High (100%) for 10–12 minutes or until tender. Set aside for 3 minutes or until cool enough to handle.
  2. Meanwhile, remove skin and bones from trout and coarsely flake flesh. Set aside. Combine tomatoes and onion in a small bowl. Drizzle tomato salsa with vinegar and 1 teaspoon oil. Combine horseradish and 2 tablespoons sour cream in a small bowl.
  3. Using a sharp knife, cut tops off each potato. Discard tops. Scoop out potato flesh, leaving 2cm-thick shells. Mash potato flesh, remaining oil and remaining sour cream in a bowl. Spoon potato mixture back into shells.
  4. Top potatoes with flaked trout and horseradish mixture. Sprinkle with chives. Serve with tomato salsa and lemon wedges.


SERVING SUGGESTION: Baby salad leaves, drizzled with lemon juice. TIPS: You can use extra-virgin olive oil or garlic-infused olive oil instead of lemon-infused oil. Start microwaving the potatoes before you get out your other ingredients.