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Jacket Potato Deluxe

We survived Blue Monday!

Blue Monday is supposed to be the most depressing day of the year...

Darkest midwinter, financial woes left over from the open money drain that is Christmas and little to look forward to...

Was it personally my worst day? Nah, but I’m still glad it’s over!

So, while we’re still in throes of a pandemic, homeschooling, dark afternoons and I, unfortunately, did not win the lottery (not for lack of trying!), things can only look up, starting … from …now! 💥

And can we start by making a simple jacket potato lunch feel like a luxurious treat? Absolutely! How, you ask? By piling said jacket potato high with chive sour cream, smoked salmon and trout roe for this Jacket Potato Deluxe! 😍

Also, is it completely unheard of to butter the potatoes before you slather on the sour cream? Asking for a friend…

Definitely try out this recipe to combat those January lockdown blues!

xoxo Donata


serves 2

2 medium baking potatoes

2 teaspoon olive oil

1 teaspoon salt

4 teaspoons butter (optional)

100 g smoked salmon

50 g trout roe

Chive Sour Cream

7 oz (200 g) sour cream

1 bunch chives, chopped

1 tsp salt

1/2 tsp onion powder

freshly ground black pepper


Preheat the oven to 300 F (150 C). Line a baking sheet with parchment paper.

Scrub the potatoes, and pierce the skin several times with a fork. Rub the skin with a teaspoon of olive oil, and then with 1/2 tsp of salt, each.

Place the potato on a baking sheet in the preheated oven, and bake for 90 minutes, or until slightly soft and golden brown.

While you are waiting for your potatoes to cook, mix all the ingredients for the chive sour cream together in a bowl and refrigerate until ready to use.

When the potatoes are done, slice down the center. If using butter, spoon two teaspoons into each potato.

Divide the sour cream between the potatoes and arrange the smoked salmon on top. Add freshly ground pepper.

Top with trout roe and serve immediately.

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