Smoked salmon and sour cream jacket potatoes

1. Prepare the Potatoes:
- Preheat your oven to 200°C (400°F).
- Wash and scrub the potatoes thoroughly. Pat them dry with a clean towel.
- Prick each potato a few times with a fork to allow steam to escape during baking.

2. Bake the Potatoes:
- Rub the potatoes with olive oil, ensuring they are evenly coated.
- Place the potatoes on a baking sheet and season generously with salt and pepper.
- Bake in the preheated oven for about 1 to 1.5 hours, or until the potatoes are tender when pierced with a fork and the skins are crispy.

3. Prepare the Filling Ingredients:
- While the potatoes are baking, prepare the other ingredients.
- In a small bowl, mix together the sour cream, finely chopped chives, lemon juice, and dill. Season with salt and pepper to taste. Set aside.
- Flake the smoked salmon into bite-sized pieces if it’s not already pre-flaked.

4. Assemble the Jacket Potatoes:
- Once the potatoes are baked, remove them from the oven and let them cool for a few minutes until they are safe to handle.
- Carefully cut a cross into the top of each potato, being cautious not to cut completely through. Gently press the sides to open up the cut, creating space for the filling.

5. Add the Fillings:
- Spoon a generous dollop of the sour cream mixture into each potato.
- Distribute the smoked salmon pieces evenly among the potatoes, placing it gently on top of the sour cream.
- Sprinkle the grated cheddar cheese over the smoked salmon on each potato.

6. Final Touch and Serve:
- Place the filled jacket potatoes back into the oven for an additional 5-10 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let cool slightly before serving.

7. Garnish and Serve:
- Optionally, garnish with additional chopped chives or dill before serving.
- Serve warm and enjoy your delicious smoked salmon and sour cream jacket potatoes!