Hot Jacket Potato With Sour Cream And Smoked Salmon

4 large potatoes
1 tbs olive oil
Salt & freshly ground black pepper
125 gr (1/2 cup) light sour cream
80 gr sliced smoked salmon
1 1/2 tbs finely chopped chives
1 1/2 tbs fresh lemon juice
25 gr (1/4 cup) coarsely grated tasty cheddar
2 tsp finely chopped fresh dill
Preparation:

Pierce potatoes 5-6 times all over with a fork. Rub oil over the potato skins to evenly coat. Season with salt. Cover the microwave turntable with paper towel. Place the potatoes around the edge of the turntable. Cook on high, turning potatoes halfway through cooking, for 10-12 minutes or until tender when pierced with a skewer.
Remove potatoes from microwave. Wrap in foil and set aside for 5 minutes to cool slightly. Cut one-third from the top of each potato. Use a spoon to scoop out the centres, leaving a 1cm border. Place scooped potato in a bowl.
Add the sour cream to the potato and mash with a fork until well combined. Stir in the salmon, 5 tsp of the chives, the lemon juice, cheese and dill. Season with salt and pepper. Spoon potato mixture among potato shells. Sprinkle with the remaining chives and season with pepper. Serve immediately.