Smoked Mackerel and Spring Onion Jacket Potato

Ingredients

• 4 medium size potatoes (Estima or Marfona are ideal)
• 300g Ready-to-Eat peppered smoked mackerel fillets
• 4 spring onions, finely sliced
• 4 tbsp half-fat creme fraiche
• watercress/rocket (optional)
• 1 lemon (optional)

Method

1. Scrub the potatoes, then dry and prick each one several times with a sharp knife.
2. Microwave Method: Cook one potato (225g/8oz) for 6 minutes on full power (800W), turn half way through cooking. Allow to stand for 1 – 2 minutes before serving. If cooking more than one potato at a time you need to increase the cooking time accordingly.
3. Oven Method: Rub a few drops of olive oil into the potato skin, place the potatoes in a pre-heated oven at 200°C/400°F/Gas Mark 6 on a baking tray with salt sprinkled around the potato. Bake for 1¼ hours or until soft.
4. When the potato is almost ready, in a bowl mix together the mackerel fillets, discarding the skin, with the spring onions and crème fraîche and serve on the jacket.

Variations

You might like to add a handful of watercress or rocket to each jacket. For an even healthier meal, leave out the creme fraiche and mix the fish and onion with a squeeze of lemon juice instead.

Tips

This baked potato is tasty and healthy, using ready-to-eat mackerel makes it really quick.
Use metal skewers or baking prongs pushed through the potatoes to reduce the cooking time by up to a quarter. Rubbing a few drops of oil into the skin before cooking and sprinkling salt around the potatoes makes the skin extra crispy.

 

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