Baked potatoes on a cold evening, with the reminder of summer from the delicious smoked salmon.

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  • 2 medium size potatoes (roasted with skin on)
  • 1 small brown onion (finely diced)
  • 2 tablespoons extra virgin olive oil
  • 60ml cream
  • 2 tablespoons parsley (chopped)
  • ½ cup grated parmesan
  • 150g hot smoked salmon
  • To taste salt and pepper


  1. Heat the olive oil in a small frypan and add the diced onions. Cook, stirring frequently until they soften then remove from the pan and place into a bowl.
  2. Cut the potatoes into halves then carefully scoop out the inside, leaving a 10 mm thick skin.
  3. Combine the scooped out potato with all the ingredients then fill each potato with the mixture. Bake in the oven at 180°C until golden.Serves 4

Prep time: 15min Cook time: 15min