Sardine Baked Potatoes with Lemon Yogurt & Chives

A baked potato is a very good starting point for lunch. Add a proper tin of sardines, some lemon yogurt and a few chives, and it becomes something worth sitting down for. The cool yogurt is lovely against the warm potato and the richness of the fish.

Most of the time here belongs to the oven. Once the potatoes are ready, you're only a tin and a spoon away from eating!

Serves: 2 as a light lunch
Prep: 10 minutes
Cook: 60–75 minutes

Ingredients

• 2 baking potatoes, about 250g each
• 1 x 120g tin La Curiosa sardines in olive oil
• 100g thick plain yogurt
• 1 teaspoon lemon juice and ½ teaspoon finely grated lemon zest
• 2 tablespoons chopped chives
• 1 teaspoon extra virgin olive oil
• Salt and black pepper, to taste

Method

1. Bake the potatoes. Heat the oven to 200°C (400°F). Scrub and dry the potatoes, prick several times with a fork, then rub with the teaspoon of olive oil and a little salt. Place directly on the oven rack with a tray beneath. Bake for 60–75 minutes, until the skins are crisp and a knife slips easily into the centres.
2. Mix the yogurt. Stir together the yogurt, lemon juice, zest and half the chives. Season with a little black pepper and salt to taste.
3. Open them up. Cut a deep cross in each cooked potato. Carefully ease open and fluff the centres with a fork. Spoon a teaspoon of oil from the sardine tin into each potato.
4. Finish gently. Lift the sardines from the tin and divide between the potatoes, keeping them in generous pieces. Add the lemon yogurt and remaining chives. The sardines are ready to eat and need no further cooking.

Serve straight away, while the potatoes are hot. A simple green salad alongside is all you need. ¡Que aproveche!