Smoked salmon, beetroot and dill jacket potatoes

Take baked potatoes to whole new level with this salmon, beetroot and dill filling. This is a high-protein, low-calorie meal that's super easy to make.

Serves: 4

Time to make: 1 hr 10 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

4 x large (300g) Sebago potatoes, scrubbed and dried
1 leek, white part only, halved lengthways, thinly sliced
2 cloves garlic, crushed
150g hot-smoked salmon, skin and bones removed, roughly flaked
1 tablespoon finely chopped fresh dill
1 teaspoon lemon zest
2 teaspoons lemon juice
50g packet cooked fresh beetrootbeetsX, drained, cut into 1cm pieces
½ cup reduced-fat sour cream
dill sprigs and lemon wedges, to serve

Instructions

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1 Preheat the oven to 180°C. Using a fork, pierce potatoes in six places. Place potatoes directly onto a rack in the oven. Bake for 1 hour.

2 During the last 15 minutes of cooking the potatoes, spray a medium non-stick frying pan with olive oil and set pan over medium heat. Sauté the leek for 4–5 minutes, or until tender. Add the garlic and the flaked salmon; cook, stirring often, for 2–3 minutes, until hot. Add the chopped dill, lemon zest and lemon juice. Season with cracked black pepper to taste. Stir to combine. Keep warm.

3 Cut a deep cross into the top of each potato. Using a clean tea towel to hold the potato, squeeze gently to open the potato jacket. Top each potato with the salmon mixture and chopped beetroot. Top each with a dollop of sour cream, sprinkle with dill sprigs, and serve with lemon wedges.

Nutrition Info (per serve)

Calories 371 cal

Kilojoules 1552 kJ

Protein 20.1 g

Total fat 8.1 g

Saturated fat 3.2 g

Carbohydrates 33.4 g

Sugar 48.3 g

Dietary fibre 12.4 g

Sodium 469 mg

Calcium 93 mg

Iron 2.8 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.