6 large russet potatoes
24 oz salmon fillet
Humble & Frank HURRICAN SRIRACHA SAUCE & MARINADE
½ cup sour cream, plus extra to serve
2 Tbsp minced chives
2 Tbsp minced shallots
Grated zest of one lemon
1/2 cup grated cheddar cheese
3 Tbsp olive oil
2 Tbsp minced parsley
Heat oven to 375°F.
Scrub potatoes and with a fork, poke a few holes in each potato. Bake for 50-60 minutes until fork tender.
Place salmon fillets on a parchment paper lined sheet pan and brush with HURRICAN SRIRACHA SAUCE. Bake in oven until fish flakes easily, 10-12 minutes. Let cool and flake fish into a large bowl, removing the skin.
When potatoes are cooked and just cool enough to handle, slice through one side and open carefully. Scoop potato out into the bowl with the fish, keeping the skin intact. Place all potatoes, cut side up, on a parchment paper lined sheet pan.
To the bowl of fish and potatoes, add sour cream, chives, shallots, lemon zest, cheese and 2 tsp HURRICANE SRIRACHA SAUCE. Mix well, and season generously with salt and pepper.
Stuff the filling back into the potato skins and drizzle each with olive oil. Return to the oven for 15-20 minutes until warmed through.
Sprinkle with parsley and serve with extra sour cream and HURRICANE SRIRACHA SAUCE.
Spice up your potato this summer! Try Humble & Frank Chipolte Lime Sauce as a substitute. Another tip is to make ahead of time and then reheat on the grill for dinner. Click here for more exciting recipes!
