Rudolph potatoes have a vibrant colour with a natural sweetness and a fluffy creamy texture – ideal for baking and roasting.
Preparation time: 10 minutes
Cooking time: 1hr 30 minutes
4 large Rudolph potatoes, scrubbed
1 tbsp olive oil
1 heaped tsp Halen Môn celery salt, ground
2 fillets smoked salmon, flaked
1 lemon, zest and juice
3 spring onions, finely chopped
1 tbsp fresh dill, chopped
1 heaped tbsp crème fraîche
Freshly ground black pepper
Heat the oven to 200ºC/ Gas Mark 6.
Rub the potatoes with olive oil and sprinkle with the Halen Môn celery salt. Bake for 1¼ – 1½ hours until soft.
Combine the remaining ingredients in a bowl and season.
Cut the potatoes in half, remove the flesh and add to the salmon mixture. Pile the filling back into the potato shells and serve.
Try serving Rudolph as a plain baked potato without butter – you’ll be surprised at the result and less calories too! Use low fat natural yogurt instead of the crème fraîche and serve with a green salad.