Baked potatoes stuffed with smoked salmon and chive yogurt

Ingredients

For 1 serving

• Potatoes280 g
• Smoked salmon80 g
• Nonfat Greek yogurt80 g
• Chives4 g
• Mixed salad greens80 g
• Extra virgin olive oil8 g
• Lemon juiceto taste
• Saltto taste
• Black pepperto taste

Contains: lactose, fish,

Method

1. Heat the oven to 200 °C (conventional). Scrub the potatoes under running water, dry them and prick them with a fork.
2. Bake the whole potatoes in their skins directly on the oven rack for 50 minutes, until the skin is crisp and a skewer goes to the centre without resistance.
3. Meanwhile finely snip the chives and mix them with the Greek yoghurt, a few drops of lemon juice, salt and black pepper; keep in the fridge. Cut the smoked salmon into thin strips.
4. Wash and dry the mixed salad leaves and dress them at the last moment with the oil, a pinch of salt and a squeeze of lemon.
5. Take the potatoes out, cut a cross in the top and squeeze the sides gently to open them; fill with the yoghurt and the salmon and serve at once with the salad.