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
1 lemon (optional)
Typical varieties: King Edward Maris Piper
Prep time: 5 mins
Cook in: 25 mins
Scrub the potatoes, then dry and prick each one several times with a sharp knife.
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.
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.