Baked potato skins with salmon and soft cheese

1. Preheat oven to 200ºC/fan 180ºC/gas mark 6. Brush skins of potatoes with 1 tablespoon of the olive oil. Place potatoes on a non-stick baking sheet; bake for about 1 hour or until tender.
2. Remove potatoes from oven; cut them in half lengthways. Carefully scoop out flesh, leaving a 1cm (1/2in) thick layer of potato next to skin. (Set scooped flesh aside for another use.) Cut each piece of potato in half lengthways again; place flesh-side up in a single layer on a large, non-stick baking sheet.
3. Brush flesh side of potato skins with remaining oil; season with black pepper, if desired. Return to oven; bake for a further 15-20 minutes or until golden and crisp. Meanwhile, put soft cheese into a bowl; flake salmon and add to soft cheese together with lemon zest, chives and black pepper, mixing well.
4. Remove potato skins from oven; cool for 1-2 minutes. Top each potato skin with a spoonful of salmon mixture, flattening mixture slightly, if desired. Serve immediately.

Variation

• About 150g (5 1/2oz) poached cold fresh salmon fillet can be substituted for the canned salmon, if desired – you may need to add a little extra soft cheese and a squeeze or two of lemon juice to the poached salmon mixture.

Cook's tip

• Try and choose a brand of salmon with a low salt content. Compare the nutrition content of different brands and pick the one with the lowest sodium content.