If you’re anything like us, you eat baked potatoes regularly throughout the year. So next time, put a few more potatoes in the oven and you can make this recipe! It’s great for a light summer lunch outside in the sun with a beer in hand, or just as good cosy inside on a winter night with a mug of tea. The original recipe is torn from an old copy of Grazia magazine, but I have ‘made it our own’ as the original featured bacon. Feel free to adapt your toppings as creatively as you wish. I used smoked salmon and spring onions, but you could choose sun-dried tomatoes, tuna, pine nuts, a sprinkle of smoked paprika. Serves 4
6 large potatoes
3 tbsp extra virgin olive oil 4 large slices smoked salmon, sliced
4 spring onions, chopped
100g parmesan [or cheddar, manchego, whatever hard cheese you have] 150ml sour cream
1 small garlic clove, crushed
2 tbsp fresh chives, snipped with scissors

Preheat the oven to Gas 7/220°C/180°C fan. Rub the potatoes all over with a little oil, place directly onto the oven shelf, and back for 1- 1¼ hours or until tender. Remove from the oven, set aside to cool. Meanwhile prepare your toppings. Cut the cooled potatoes into quarters, and scoop out most of the flesh leaving a ½cm layer [reserve the flesh in a dish to use later for something else]. Place the quarters, cut side down, onto two baking trays. Brush with a little oil and bake for 8-10 minutes. Turn the skins over, and top half with the cheese, smoked salmon and salad onions. Return to the oven for another 8-10 minutes [keep an eye on them though, as mine only needed 5 minutes]. Combine the sour cream, garlic and chives in a bowl. Arrange the potato skins on a plate and drizzle with the sour cream. 5 to remember
regularmente – regularly
la próxima vez – the next time
el tocino – the bacon
tan bueno como – just as good
un cuarto – a quarter