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.