Preparation time: 20-25 mins, cooking time: upto 2 hrs; yields: 2.
2 fat good for baking potatoes (floury)
Seasoning: sea salt (preferably unrefined)
salted butter (optional for serving)
2 smoked trout fillets
1 tablespoon fresh parsley or chives (chopped)
2 handfuls vintage (mature) cheddar cheese (grated)
1 teaspoon hot mustard or horseradish sauce
Unsalted butter plenty (to taste)
Seasoning: unrefined salt, black pepper
Cream Cheese Topping
5oz (150g) cream cheese
1 tablespoon curry paste (medium)
4 chopped spring onions or 0.5 small red onion
1-2 chopped ripe tomatoes
lime (or lemon) juice
fresh mint (or coriander leaves) chopped
seasoning: salt and black pepper
Note: always use flaked sea salt and freshly ground black pepper.
Have the oven preheated to
Wash and dry the potatoes. Make several pricks using a fork. Coat the potatoes in olive oil and sprinkle with salt to stick. Place on the centered oven rack and allow cooking for over an hour till potatoes are baked through and the jackets are crisp and golden-brown. One of the options to serve the picnic food idea is halved with melted butter in the middle.
Have the grill preheated to medium-high. Halve the potatoes and remove most of the tender flesh into a medium bowl using a spoon or fork. Add to the bowl the flaked trout, chives (or parsley), ¾ of the cream cheese, the mustard, also, season with salt and pepper and stir till well incorporated. Now carefully spoon the filling into the potato jackets, put on the sheet pan and drizzle with the cream cheese. Allow to grill till cheese slightly turns golden-brown and is bubbling.
Combine all the topping ingredient and season to taste. With a knife make a small hole in the filled potato add there and on top the topping; allow it to seep in the potatoes as it melts.