Serves 4 people as a starter
6 sm. red potatoes (abt 1kg / 2lb)
1 tsp olive oil
2 x 1/4 tsp salt
2 tblsp milk
1 tblsp butter
1/2 tsp black pepper
60g / 1/2 cup / 2oz finely grated mature cheddar
180g Burren Smoked Irish Organic Cold Smoked Salmon, 3 slices of which finely chopped
Preheat oven to 200°C (400°F). Scrub the potatoes well, dab them dry them and rub them with olive oil. Roll them in 1/4 tsp salt and place them on a greased baking sheet lined with re-usable baking foil. Bake for 35 minutes or until tender (stick a sharp knife or skewer into the potatoes to test). When done, take them out of the oven and let them cool down for 10 minutes.
Cut off a small portion of the top and bottom edges so the potatoes will remain in place, then
cut them in half crosswise. Gently scoop out about 1 teaspoon of pulp from each half, leaving the shells intact. Mix the potato pulp, milk, butter, pepper, cheese as well as the remaining 1/4 teaspoon of salt in a bowl.
Spoon about 1 heaping teaspoon potato mixture into each potato shell. Place the stuffed potato halves on the baking sheet; top each with 1/2 teaspoon of chopped salmon. Bake at 200°C for 15 minutes to heat everything up.
Serve with a green salad and the remainder of the salmon slices arranged on plates.