Jacket potatoes with smoked trout
4
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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!
Ingredients
Red skin potato
720 g, (4 x 180g) unpeeled
Trout, cooked without added fat
200 g, (buy 350g smoked trout)
Tomato(es)
2 medium, chopped
Red onion
¼ small, finely chopped
Fresh chives
1 tbs, chopped
Lemon(s)
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)
Lemon(s)
1 medium, cut into wedges to serve
Instructions
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.