Ingredients:

  • 4 Large Baking Potatoes (e.g., Russet)
  • 1 Tbsp Olive Oil
  • 1 tsp Coarse Sea Salt
  • 6 oz Mature or Extra Sharp Cheddar Cheese, grated
  • 4 fl oz Full-Fat Sour Cream (or Crème Fraîche)
  • 2 Tbsp Unsalted Butter
  • 2 Tbsp Fresh Chives, finely snipped
  • 4 oz Smoked Salmon (Cold-Smoked), finely diced or flaked
  • 4 oz Full-Fat Cream Cheese, softened
  • 1 Tbsp Fresh Dill, finely chopped
  • Zest of 1 medium lemon
  • 1 tsp Fresh Lemon Juice
  • 1 Tbsp Red Onion, very finely minced (optional)
  • Sea Salt and Black Pepper, To taste

Instructions:

  1. Preheat the oven to 425°F (220°C). Prick each potato 4-5 times with a fork to prevent steam buildup.
  2. Rub the potatoes generously with olive oil and coarse salt. Place them directly on the middle oven rack or on a preheated baking sheet.
  3. Bake for 60–75 minutes, or until the skin is dark brown and crunchy, and the interior is perfectly tender (a skewer should slide in easily).
  4. Once removed from the oven, immediately slice a deep cross into the top of each potato and pinch the sides to fluff the interior. Set aside while preparing toppings.
  5. For the Classic Topping: In a medium bowl, combine the sour cream and half of the snipped chives. Season lightly with salt and pepper.
  6. Grate the mature cheddar cheese. Reserve three-quarters of the cheese for melting and set aside the remaining quarter for garnish.
  7. For the Gourmet Topping: Ensure the cream cheese is fully softened. In a separate mixing bowl, add the finely diced smoked salmon, chopped dill, minced red onion (if using), lemon zest, and lemon juice.
  8. Fold the smoked salmon mixture gently with a spatula until just combined. Season heavily with black pepper. Chill until ready to serve.
  9. Assemble the Classic: Take a freshly baked, fluffed potato and drop 1 tablespoon of butter deep into the cut opening. Spoon a generous amount of the sour cream mixture into the center, and top immediately with the reserved grated cheddar cheese (it will begin melting instantly).
  10. Assemble the Gourmet: For the second potato, spoon the chilled smoked salmon mixture generously over the open spud. Garnish with a sprig of fresh dill and a final grind of black pepper. Serve both potatoes immediately.