Heat oven to 220ºC fan bake and line a baking tray with baking paper.

Rub olive oil over the potatoes, top with salt and pepper and place on the prepared tray. Prick the tops of the potatoes with a fork three times.

Bake for 1.5 hours or until potatoes are soft and cooked through.

Meanwhile, in a small bowl, mix the sour cream with the horseradish and half the the chives and dill.

To shallow fry the onions, pour enough oil into a saucepan until it’s 1cm in depth. Bring to a medium heat and add the onion, fry until crispy and golden. Remove with a slotted spoon and place on a plate lined with paper towels to drain the oil.

Cut a cross into the tops of each potato and top with butter, sour cream mixture, chunks of Regal smoked salmon, herbs and fried onions. Season with salt and pepper.