Smoked Trout Jacket Potato

Name: Smoked Trout Jacket Potato
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 4 large sweet potatoes; 1/2 tbsp. olive oil; 500 g 0% fat Greek yogurt; 1/2 tbsp. creamed horseradish; 250 g smoked trout fillets, skinned and flaked; 3 tbsp. fresh chives, finely chopped

A highly nutritious meal and easy to prepare, making it a great midweek meal.

By The GH Kitchen TeamUpdated: 08 October 2024

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Smoked salmon or smoked trout? Whichever you prefer, you can top it on your next jacket potato like we've done here.

We've gone for a creamy smoked trout topping, using low fat Greek yoghurt for a lighter take, but it still tastes just as delicious.

Finished with finely chopped chives on top, it's the ultimate winter comfort food.

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Yields:

4 serving(s)

Prep Time:

10 mins

Cook Time:

40 mins

Total Time:

50 mins

Cal/Serv:

312

Ingredients

4 large sweet potatoes
1/2 Tbsp. olive oil
500 g 0% fat Greek yogurt
1/2 Tbsp. creamed horseradish
250 g smoked trout fillets, skinned and flaked
3 Tbsp. fresh chives, finely chopped

Directions

1. Step 1
  Preheat the oven to 200°C (180°C fan) mark 6. Rub sweet potatoes with oil and season with a little salt and pepper. Transfer to a baking tray and cook for 40min or until tender and a knife can easily be pushed through the potatoes.
2. Step 2
  Meanwhile, stir together the yogurt, horseradish, smoked trout, most of the chives and some seasoning in a medium bowl.
3. Step 3
  When potatoes are ready, cut each in half lengthwise, leaving the base intact, and pile in the trout filling. Garnish with remaining chives and serve with a green salad.

Per Serving:

Calories: 312
Total carbs: 45 g
Sugars: 19 g
Total fat: 6 g
Saturated fat: 1 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time