Step 1

Preheat oven to 200C/180C fan forced. Pierce the potatoes and place directly onto the oven rack. Bake for 1 1/2 hours or until fork tender and skin is crisp. Set aside for10 minutes to cool slightly.

Step 2

Cut potatoes in half horizontally. Scoop out the flesh. Press flesh through a sieve into a bowl. Add milk and 30g butter and whisk until smooth. Transfer potato mixture to a piping bag fitted with a fluted nozzle.

Step 3

Combine the salmon, cheese pasta sauce and chives in a bowl. Place the potato shells on a lined baking tray and fill with salmon mixture. Pipe the potato mixture on top. Dot with remaining butter and bake for 10 minutes or until warmed through. Heat oven grill to high. Grill for 1-2 minutes or until golden. Sprinkle with extra chives to serve.