Because sometimes baked beans just aren’t enough.
- 1 baking potato
- Smoked salmon
- Fresh chives
- Creme fraiche
- Lemon juice
- Salt n’ Pepa
Rub salt into the potato, then bake at 180C (fan-assisted) for 1.5 hours. In a bowl, mix creme fraiche, chopped chives, lemon juice and black pepper to taste.
Once the potato has cooked, slice a cross into the top and push the sides until the potato begins to open. Spoon a generous amount of the creme fraiche mix into the potato, top with slices of smoked salmon, more lemon juice and a little black pepper.