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Smoked Salmon Stuffed Potatoes Recipe

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4.3 from 10 reviews

This Smoked Salmon Stuffed Potato recipe combines tender baked russet potatoes with a creamy, flavorful filling of smoked salmon, cream cheese, fresh dill, and capers. Perfect as an elegant appetizer or a hearty snack, these stuffed potatoes are baked to perfection and then warmed briefly to meld the flavors. Garnished with fresh dill, pea shoots, and capers, they offer a delightful balance of smoky, creamy, and fresh tastes.

  • Total Time: 1 hour 11 minutes
  • Yield: 4 servings

Ingredients

Potatoes

  • 2 large russet potatoes
  • 1 teaspoon cooking oil

Filling

  • 5 ounces smoked salmon
  • 3 ounces cream cheese
  • ¼ teaspoon black pepper
  • 1 tablespoon fresh dill, chopped
  • 1 teaspoon capers

Garnish

  • Fresh dill sprigs
  • Pea shoots
  • Additional capers
  • Black pepper to taste

Instructions

  1. Preheat the oven: Preheat your oven to 425ºF and line a baking pan with aluminum foil to catch any drips for easy cleanup.
  2. Prepare the potatoes: Wash the russet potatoes thoroughly and pat them dry. Using a fork, poke several holes all over each potato to allow steam to escape while baking.
  3. Oil and arrange potatoes: Rub the potatoes evenly with the cooking oil to ensure a crisp skin. Place them on the foil-lined pan, preferably on a wire rack to enable air circulation for even baking.
  4. Bake the potatoes: Bake the potatoes in the preheated oven for about 50 minutes or until they are fork tender when pierced.
  5. Cool potatoes: Remove the potatoes from the oven and allow them to cool slightly to handle safely.
  6. Prepare filling ingredients: While the potatoes cool, chop the fresh dill and smoked salmon into small pieces.
  7. Scoop potato flesh: Once the potatoes have cooled enough, cut each one in half lengthwise. Carefully scoop out the flesh into a bowl, leaving about a ¼-inch thick border of potato within the skin.
  8. Mix filling: Add the cream cheese, chopped dill, black pepper, and chopped capers to the bowl with the potato flesh. Mix thoroughly until everything is well combined and creamy.
  9. Add smoked salmon: Gently fold in the chopped smoked salmon into the potato mixture, ensuring even distribution.
  10. Stuff potato skins: Evenly divide the filling among the four potato halves, mounding the mixture attractively over each potato jacket.
  11. Heat stuffed potatoes: Return the filled potatoes to the oven and bake for an additional 5-6 minutes to warm the filling through. If prepared ahead of time, you may need to increase heating time accordingly.
  12. Serve and garnish: Remove the potatoes from the oven and transfer to a serving platter. Garnish with fresh dill sprigs, pea shoots, additional capers, and a sprinkle of black pepper before serving.

Notes

  • The wire rack helps circulate hot air around potatoes for even baking and a crispier skin.
  • For easier scooping, allow baked potatoes to cool completely or chill in the fridge before filling.
  • This recipe can be prepared ahead of time; just heat stuffed potatoes thoroughly before serving.
  • Add a squeeze of lemon juice to the filling for a bright, fresh flavor contrast.
  • Use full-fat cream cheese for a richer, creamier filling.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 56 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://dishiary.com/smoked-salmon-stuffed-potatoes-recipe/