Photo of Jacket potatoes with smoked trout by WW

Jacket potatoes with smoked trout

Points® value
Total Time
30 min
18 min
12 min
Traditional baked potatoes are topped withhot-smoked trout and served with a tomato salsa.


Potatoes, Raw

720 g

Smoked trout

350 g


2 large, chopped

Red onion

¼ small, finely chopped

Balsamic vinegar

2 teaspoon(s)

Olive Oil

1 tablespoon(s), lemon infused

Horseradish Sauce

2 teaspoon(s)

Chives, Fresh

1 teaspoon(s), chopped


1 slice(s), wedges to serve

Reduced fat soured cream

4 tablespoon(s), level


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