Jacket Potatoes with Herby Cottage Cheese and Smoked Salmon

I was too tired to cook today, so I wanted something easy. Jacket potatoes are great and very little work. Because you can eat them skin and all, you don’t even need to peel them - making for very little cooking. The oven does most of the work, all you really do here is chop, stir and plate. A perfect lazy-day meal.

Ingredients (serves 2):
6 medium-sized waxy potatoes (mine were between 80-100 grams a piece).
120g cottage cheese
50g smoked salmon
2 teaspoons lemon juice
2 tablespoons chopped fresh dill (plus a few pieces as garnish)
1 tablespoon chopped fresh chives
1/2 tablespoon chopped fresh parsley
olive oil
salt and freshly ground black pepper

Instructions:
Preheat the oven to 220 degrees Celsius.

1. Scrub the potatoes and pat try. Line a baking tray with parchment paper. Rub the potatoes with olive oil and salt and pepper, then place on the baking tray.

2. Bake for 10 minutes, then remove and wrap them in aluminium foil. Return to the oven and bake for another 20-30 minutes. (NB: The amount of time will differ depending on the size of your potatoes, but this length of time worked for potatoes around 80-100g a piece as recommended in the ingredient list - they were browned on the outside, and cooked through on the inside).

3. In the meantime, mix the cottage cheese, dill, chives, parsley and lemon juice. Chop the salmon into little pieces.

4. Remove from the oven. Using a sharp knife, cut them down the middle, about 2/3 of the way down. (If upon slicing open your potatoes, you discover that they’re not fully cooked after all, just return them to the oven for a few more minutes, watching out that they don’t char).

5. Fill with the herby cottage cheese and top with smoked salmon. Garnish with a few fresh pieces of dill. Serve with a fresh green salad (or - in smaller portions - as a starter).