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Photo of Jacket potatoes with smoked trout by WW

Jacket potatoes with smoked trout

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.