Baked potatoes with salmon and peas

This baked potato packed with salmon and peas constitutes a great little meal combining all the 4 food groups in one stomach satisfying, kid friendly package. Smoked or tinned salmon works equally well.

  • 1 hr 10 mins cooking
  • Serves 4
  • Print


Baked potatoes with salmon and peas
  • 4 potatoes (1.2kg), unpeeled
  • 1/2 cup (60g) frozen peas
  • 1/2 cup (120g) sour cream
  • 100 gram (3 ounces) smoked salmon, chopped coarsely


Baked potatoes with salmon and peas
  • 1
    Preheat oven to 180°C/350°F.
  • 2
    Pierce potato skins with fork; wrap each potato in foil, place on oven tray. Bake about 1 hour or until tender.
  • 3
    Meanwhile, boil, steam or microwave peas until tender; drain.
  • 4
    Remove potatoes from oven; fold back foil to reveal tops of potatoes. Increase oven to 240°C/475°F.
  • 5
    Cut 1cm (½ inch) from top of each potato; discard. Carefully scoop out flesh from potatoes, leaving skins intact. Combine potato flesh with sour cream in medium bowl; mash potato mixture until almost smooth. Stir in peas and salmon; season to taste.
  • 6
    Divide potato mixture among potato shells; bake about 10 minutes or until browned lightly.

More From Women's Weekly Food