Potato skins are a lovely comfort food – and they’re extra delicious when you make them this way, topped with crème fraîche and mackerel
- 4-5 large baking potatoes
- 2 tablespoons light olive oil
- 100ml (3½ floz) crème fraîche
- 1 level tablespoon hot horseradish sauce
- Salt and freshly ground black pepper
- 2-3 smoked peppered mackerel fillets
Set the oven to Gas Mark 6 or 200°C. Scrub the potatoes and prick the surface with a fork. Place them in the centre of the oven and cook for about 1½ hours or until they are tender.
When the potatoes are cooked, remove them from the oven and cut each one into 6-8 wedges. Scoop out the centre of each wedge, leaving about 1cm (½ in) of potato behind in each skin. Place the skins, cut-side up, on a baking tray. Reserve the scooped-out centres to use in another recipe.
Brush the olive oil over the cut surface of the potatoes and then return them to the oven for 20-30 minutes, or until the potato starts to turn golden.
Mix together the crème fraîche, horseradish sauce and seasoning. Break or cut the smoked mackerel fillets into strips.
Remove the potato skins from the oven. Spoon some horseradish crème fraîche on to each and top with smoked mackerel. Serve immediately.