6 medium large potatoes 

Wash and scrub the potatoes and dry. Line the Omnia food holder with a generous amount of aluminium foil (½ metre). Pierce the skin of the potatoes two or three times with a fork. Place the potatoes on the foil and bake on a low heat for 45–55 minutes, prod with a fork or similar to check they are cooked through. You can make your mix while the potatoes are baking. Cut a large cross in the potatoes when they are ready and squeeze using a cloth to open them (they will be very hot!). Fill the opening with the filling of your choice. 

Alternative fillings or use your imagination

Salmon and tinned salted sprats/anchovies

180 g Keso
½ dl low-fat mayonnaise
180 g thin strips of smoked salmon
6 drained and finely chopped salted sprats or 3 finely chopped anchovy fillets
½ dl finely chopped onions
2 tbs finely chopped dill 

Salmon and lumpfish roe

180 g Keso
½ dl low-fat mayonnaise
180 g thin strips of smoked salmon
90 g lumpfish roe
½ dl finely chopped onions
2 tbs finely chopped dill  

Cheese and bacon

300 g lean bacon
150 g cheddar cheese
salt and pepper  

Cheese and red capsicum

300 g Keso
2 tbs natural yoghurt
150 g diced red capsicum
1 chopped hard-boiled egg
salt and pepper 

Whitefish roe

3 tbs whitefish roe
2 dl sour cream
½ finely chopped red onion 

Shrimp mix

3 dl natural low-fat yoghurt
2 tbs low-fat mayonnaise
6 dl peeled shrimps
6 tbs chopped dill
salt and pepper