Jacket Potato with Smoked Mackerel and Spring Onion

4 medium size fluffy 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)

Typical varieties: King Edward Maris Piper
Prep time: 5 mins
Cook in: 25 mins
Serves: 4

Scrub the potatoes, then dry and prick each one several times with a sharp knife.

Microwave Method:
Cook one potato (225g/8oz) for 6 minutes on full power (800W), turn half way through cooking. Allow to stand for 2 minutes before serving. If cooking more than one potato at a time you need to increase the cooking time accordingly.

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.
When the potato is almost ready, in a bowl mix together the mackerel fillets, discarding the skin, with the spring onions and creme fraiche and serve on the jacket.

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Station Yard, Scawby, Brigg, North Lincolnshire, DN20 9DP
tel: 01652 650 317, fax: 01652 655 772, email: info@bennettpotatoes.co.uk
Bennett Potatoes Ltd. Registered as a company in England and Wales No. 6682215. Registered office: Station Yard, Scawby, Brigg,North Lincolnshire, DN20 9DP