A speedy, uncomplicated lunch option when you are craving the goodness of the humble spud. We topped ours with flaked, smoked mackerel stirred into low-fat cream cheese. While the smoked mackerel adds a huge amount of flavour, there is no reason why you can’t chop and add a half teaspoon of dill (or even capers) to the mixture for additional flavour. Moreish, balanced and oh-so-tasty! Double up the ingredients if you are whipping up lunch for two…
- 1 small-medium baking potato (150g)
- 30g reduced-fat cream cheese
- salt and freshly ground black pepper
- 1 fillet smoked mackerel
- 1 spring onion, finely sliced
- mixed salad leaves, optional
- lemon wedge, to serve
- Wash the potato (do not peel) and use a sharp knife to pierce several holes into all sides of it. Make a shallow cross incision on the top of the potato, then place the potato in the microwave on high for 5 minutes until completely soft and cooked through.
- In the meantime, place the cream cheese in a small bowl and season with salt and freshly ground black pepper.
- Remove and discard the skin from the smoked mackerel and break the fillet up into smaller pieces. Mix half the pieces into the cream cheese, setting the other half aside to top the potato.
- When the potato is done, push into the sides using your fingers, allowing it to open up at the top (be careful, its hot!).
- Spoon the cream cheese into the potato and top with the remaining mackerel pieces. Garnish generously with spring onions and serve with mixed salad leaves and a lemon wedge on the side.