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Ingredients

2kg red delight potatoes
100g hot smoked trout, skin discarded, finely chopped
2 garlic cloves, crushed
1/3 cup finely chopped fresh chives
2 teaspoons finely grated lemon rind
11/2 cups sour cream
1 tablespoon lemon juice
Fresh chives, to serve

Method

Step 1 Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper.
Step 2 Pierce potatoes all over with a fork. Place on prepared tray. Roast potatoes for 1 hour 20 minutes or until very tender. Stand for 20 minutes or until cool enough to handle.
Step 3 Stand a potato on its side and cut the top third off. Repeat with remaining potatoes. Using a teaspoon and leaving a 1cm border, scoop out flesh of potatoes and place in a bowl. Scoop flesh from trimmed tops, discarding skin.
Step 4 Add trout, garlic, chives, lemon rind and 1 cup sour cream to potato in bowl. Stir until well combined. Season with salt and pepper. Spoon trout mixture into potatoes and return to prepared tray. Roast for 20 minutes or until golden.
Step 5 Meanwhile, combine lemon juice and remaining sour cream in a bowl. Season with salt and pepper.
Step 6 Drizzle potatoes with sour cream mixture and sprinkle with extra chives. Serve.

Smoked trout and chive stuffed potatoes

How to make Smoked trout and chive stuffed potatoes

Ingredients

Method