Smoked salmon potato skins

Smoked salmon potato skins

This dish, using delicious Scottish salmon, takes lunch to a whole new level

  • Feeds 2Feeds 2
  • Ready in 1 hour

Each serving contains

  • Energy
    2293kj 546kcal
  • Fat
    Med 28%
  • Saturates
    High 42%
  • Sugar
    Low 28%
  • Salt
    Low 28%

% of adult’s reference intake | Carbohydrates per serving : 68g


  • 3 Maris Piper potatoes, scrubbed
  • 125g Co-op reduced fat crème fraîche
  • 100g pack Co-op Scottish smoked salmon, chopped
  • 3 tbsp capers, drained


  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. Rub the potatoes with a little olive oil and season
  3. Bake for 45-50 mins, until cooked through
  4. Cut each potato in half and scoop out the flesh
  5. Mix the crème fraîche, smoked salmon and capers with the potato
  6. Spoon back into the skins and season with black pepper