Prick 4 potatoes with a fork, wrap each potato in aluminum foil and place in a preheated oven at 200 °C for 1 hour.
Clean mackerel from bones and skin.
Take out the potatoes and remove the aluminum foil, cut each potato in half, remove the core with a spoon.
In the same bowl with the potato core, add:
4 tablespoons of sour cream, 1 tablespoon of mustard, 3 finely chopped green onions, half of the cheese and the chopped smoked mackerel.
Mix all the ingredients.
Fill the potatoes with the prepared mixture and sprinkle with the remaining cheese.
Bake in the oven for 15 minutes.
Serve the stuffed potatoes with chopped green onions.
Bon appetit!
