Salmon Jackets

In the UK, “jacket potatoes” are baked potatoes with loaded fillings, and this version goes all in on seafood. Salmon, chopped anchovies, sliced button mushrooms, and pesto get mixed with scooped-out potato pulp and packed back into the skins for a second bake. The result is a substantial one-dish dinner that’s far more interesting than the usual cheese-and-butter loaded potato.

The anchovy is the stealth ingredient. It doesn’t taste fishy in the finished filling. Instead, it adds a deep, salty umami that amplifies the salmon flavor and ties it to the pesto. A teaspoon of pesto is just enough to add herby richness without overpowering everything else.

A quick sauce of blended canned tomatoes, fresh basil, and crushed garlic simmered for five minutes gives each potato a bright, acidic accompaniment that cuts through all that rich filling.

Kitchen Tips

• Scoop out only half the potato pulp. You need enough shell left to hold the filling without collapsing
• Mix the filling gently so the salmon stays in flaky chunks rather than turning to paste
• Close the cross-cut on top to surround the filling before the second bake. This traps steam and keeps the filling moist
• The sauce is intentionally thin and bright. It’s a counterpoint to the rich filling, not a heavy topping

Variations

• Use canned tuna instead of salmon for a more budget-friendly option
• Add a sprinkle of grated Parmesan on top before the second bake for a golden crust
• Stir in a spoonful of cream cheese with the potato pulp for an even creamier filling