20 - 30 mins
2 tbsp olive oil
Salt and pepper
150 g smoked salmon
125ml sour cream
2 tbsp chives, chopped
125ml Peppadew® Hot Piquanté Peppers whole
1 tbsp lemon juice
1/2 cup cheddar cheese, grated
Rub the olive oil over the potatoes, season with salt and pepper, and slice the potato in the centre.
Wrap the potatoes in tin foil and bake at 180c for 20–25 minutes or until the potatoes are cooked through.
Once potatoes are cooked, spoon out the potato centre into a bowl.
Add the sour cream, chives, lemon juice and cheddar cheese to the bowl, and mix well.
Scoop the filling into the potato, then top with Peppadew® Hot Piquanté Peppers and smoked salmon.
Season with salt and pepper, and serve warm.