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Preheat the oven to 200°C, fan 180°C, gas 6. Cook the potatoes for the loaded skins in the oven for about 50 minutes until soft when you squeeze them. You can start them off in a microwave to save time. Take them out, carefully slice each one in half, then let them cool a little.
Meanwhile, add the diced potatoes for the fishcakes to a pan of boiling water. Put the defrosted salmon in a steamer basket, or metal colander, and sit it directly over the pan to steam above the potatoes; put the pan lid on top of the fish. The fish will take about 10 minutes to cook, the potatoes about 15 minutes.
Remove the fish to a plate when it’s ready, and leave to cool. Drain the potatoes and mash them together with the lime zest, ginger, coriander and some seasoning. Peel the skin from the fish and break the salmon into chunky flakes, then mix gently into the mashed potato. Leave to cool a little.
For the loaded skins, soften the onion in the oil for 3-4 minutes in a pan. Carefully scoop most of the flesh out of the halved potatoes into a bowl, leaving a potato shell inside the skins. Mash the potato and stir in the onions, 100g cheese and some seasoning.
Put the potato skins on a baking tray, cut-side up, and bake for 5 minutes to dry out slightly. Remove from the oven and turn on the grill. Pile the filling into the potatoes and top with the remaining cheese.
Divide the fishcake mixture into 4, roll into balls, then flatten slightly. Dust them with flour then carefully shallow fry in the oil for 3-4 minutes each side. Don’t move them about too much or they will break up.
Grill the loaded skins for a few minutes until the cheese is melted and golden, and cook the peas. Serve the loaded skins and fishcakes with the peas and lime wedges or slices.