Looking for easy, tasty meals the whole family will enjoy? These two cheesy recipes are practical, flavour-packed options perfect for busy households.
Whether you’re after a nourishing dinner or a fun, kid-friendly snack, these dishes deliver on taste, convenience, and versatility.
Comforting, hearty, and flavoursome, these make for a delicious twist on the classic baked potato.
Perfect for a weeknight dinner or a relaxed weekend lunch, this recipe brings together tender flaked salmon, creamy soft cheese, and sharp cheddar, all nestled inside crispy baked potato skins.
The result?
A rich and satisfying dish that feels super indulgent, but is surprisingly simple to prepare.
With just 10 minutes of prep time, the oven does most of the work, crisping the potatoes to perfection, then giving the cheesy topping a golden, bubbling finish under the grill.
Fresh herbs like dill, parsley, or chives add a light and zippy contrast to the creamy filling, while the salmon provides a delicate richness that elevates this dish from everyday to special occasion-worthy.
Comfort food with a touch of elegance, all wrapped up in a humble potato.
Salmon & Cheddar Jackets
Comfort food with a touch of elegance, all wrapped up in a humble potato.
Preparation Time
10 mins
Total Time
1 hours 10 mins
Ingredients
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4 baking potatoes (I find Roosters work well)
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2 tbsp olive oil
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250g salmon fillet
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2 tbsp butter
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200g cream cheese, like Philadelphia
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4 tbsp mayonnaise
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2 tbsp fresh dill, chives or parsley, finely chopped
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60g red or white cheddar grated
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Salt and freshly ground pepper
Method
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Preheat the oven to 200°C/180°C fan/gas 6. To bake the potatoes, prick the skins of the potatoes all over with a fork.
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Rub the skins with 2 tbsp olive oil and season with salt.
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Place on a baking tray and bake for 50-60 minutes until the skins are crisp, and the centre is soft when pierced with a sharp knife.
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While the potatoes arebaking, prepare the salmon.
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Season the salmon fillets with salt and pepper.
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Heat 1 tbsp butter in a non-stick frying pan on medium to high heat.
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Once melted, place the salmon skin side up and cook for about 4 minutes until golden and crisp.
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Don’t touch the fillets while cooking. Carefully flip the fillet, reduce heat and cook for 4-5 minutes.
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Pierce the fish with a fork, it should flake away easily when fully cooked.
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Peel off the salmon skin and discard.
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Use a fork to flake the fish into a bowl.
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Combine the cream cheese with the mayonnaise in a separate bowl to loosen it.
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Stir in the herbs and season with salt and pepper.
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Once the potatoes are cooked, cut them in half, lengthways.
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Carefully scoop out the potato flesh and save the skins.
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Add the potato flesh to the soft cheese mixture and mash with 1 tbsp butter.
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Lightly stir in the flaked salmon at the end; do not over-mash at this point.
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Spoon the filling back into the potato skins and top with the grated cheddar.
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Cook under a preheated grill for 1-2 minutes until the cheese is bubbling and golden; serve immediately.
This recipe is wonderfully versatile. While salmon gives it a luxurious feel, you can easily substitute it with smoked haddock or crispy bacon for an equally delicious result.
Serve with a simple green salad or steamed veggies for a well-rounded, satisfying meal.
These pizza pockets are the ultimate quick-fix treat — perfect for busy weeknights, weekend lunches, or even party platters.
Combining all the best bits of a pizza — cheesy, saucy, and loaded with your favourite toppings — wrapped in buttery, flaky puff pastry; they’re a guaranteed crowd-pleaser.
Easy to assemble and fun to customise, these pockets come together in just minutes with ready-rolled pastry and a handful of simple ingredients.
Use red pesto or classic pizza sauce as the base, then pile on the toppings. They bake up golden and crisp in just 25 minutes.
Puff Pastry Pizza Pockets
These pizza pockets are the ultimate quick-fix treat — perfect for busy weeknights, weekend lunches, or even party platters.
Preparation Time
15 mins
Ingredients
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1 sheet of chilled ready rolled puff pastry
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6 tbsp red pesto or pizza sauce
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100g red or white grated cheddar cheese
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3 small tomatoes, finely diced
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½ red pepper, finely diced
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Pepperoni, ham, or rashers, finely diced
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Handful of freshly chopped basil
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1 egg beaten
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Salt and freshly ground pepper
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3 tbsp sesame seeds (optional)
Method
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Preheat oven to 200˚C/180˚C fan/gas 6.
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Cut the pastry sheet into six squares (4.5” x 4.5”) and place flat on a floured baking tray.
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Add 1 tsp of red pesto or pizza sauce to the centre of each square and spread a little but not to the edges.
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Add a little grated cheddar on top of the pesto followed by the tomatoes, peppers, pepperoni, ham, or rashers and a little basil.
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Season with salt and freshly-ground pepper.
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Take the top left and bottom right corners and bring together in the centre. Squeeze the pastry to hold ittogether.
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Next, bring the bottom left and top right corners together to meet in the centre so that you are left with a little pocket.
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Brush the pastry pockets with beaten egg and a sprinkle of sesame seeds.
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Bake in the oven for 20 to 25 minutes until they have risen and are golden.
A sprinkle of fresh basil adds a fragrant touch, while sesame seeds add a lovely crunch.
Freeze these uncooked and bake or air fry from frozen for a handy snack.
And the best part? You can freeze before baking for a fuss-free snack straight from the freezer to the oven—or air fryer—anytime.
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News Source : Irish Examiner
