Oven Potatoes with Smoked Mackerel

Ingredients

• 800 g large potatoes (4 large potatoes)
• 6 Spring Onions
• 250 g smoked mackerel fillet
• 75 ml milk (1.5 % fat)
• 3 tbsp sour cream horseradish
• Salt
• Pepper

Instructions

1. 1.

   Wash the potatoes thoroughly and wrap each individually in damp paper towels wrapped in foil. Bake in the oven at 220 °C (convection: 200 °C, gas: level 3‑4) for about 60 minutes.

2. 2.

   Trim and wash the spring onions, then cut them diagonally into pieces about 2 cm long.

3. 3.

   Peel the mackerel fillet and break it into small pieces with a fork. Mix with the spring onions in a bowl.

4. 4.

   Remove the potatoes from the oven, unwrap from foil and halve each lengthwise. Let cool slightly.

5. 5.

   Heat the milk in a small saucepan. Hollow out each potato half with a teaspoon, leaving a 1/2 cm thick rim.

6. 6.

   Add the released potato flesh to a large bowl and mash finely with a potato masher. Stir in hot milk and horseradish. Season with salt and pepper.

7. 7.

   Fold in the mackerel mixture, fill the potatoes with the filling, place on a baking tray. Bake in the preheated oven at 220 °C (convection: 200 °C, gas: level 3‑4) for 12‑15 minutes until golden brown. Serve hot.