These warm potato-smoked salmon bites will be the hit of your next party. Smoked salmon is mixed with fresh yogurt, dill, and capers, and tops crispy potato skins.

Magda

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Recipe Summary

prep:
20 mins
cook:
1 hr 12 mins
total:
1 hr 32 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • Brush potatoes with 2 tablespoons olive oil, sprinkle with salt, and place on a baking sheet.

  • Bake in the preheated oven until easily pierced with a knife, about 1 hour. Cool until they can be easily handled.

  • Halve potatoes lengthwise and scoop out some of the flesh, leaving a small amount on the skins. Cut hollowed out potato halves in half so you end up with quarters.

  • Melt butter and remaining 1 tablespoon olive oil in a small skillet and season with salt and pepper. Brush melted butter mixture onto potatoes and place back on the baking sheet.

  • Bake at 400 degrees F (200 degrees C) until golden, 12 to 15 minutes. Cool slightly before filling.

  • Drizzle salmon with lemon juice. Combine salmon, Greek yogurt, chopped dill, and capers until well combined. Spoon small dollops of filling into each quartered potato and garnish with dill fronds.

Cook's Note:

Use scooped-out potato flesh in soups, pie toppings, or fish cakes.

Nutrition Facts

157 calories; protein 4.7g 9% DV; carbohydrates 10.9g 4% DV; fat 10.8g 17% DV; cholesterol 11.5mg 4% DV; sodium 206.7mg 8% DV. Full Nutrition
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Reviews (2)

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Most helpful positive review

Rating: 5 stars
01/06/2018
I used small red potatoes; and since I was eating them as a main dish for lunch I did not scoop out the potato. I left each half intact and topped them with the salmon & other ingredients. I had sour cream on hand but will be fine using Greek yogurt in the future! Very good - planning to make again. Read More
(1)
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/05/2018
I used small red potatoes; and since I was eating them as a main dish for lunch I did not scoop out the potato. I left each half intact and topped them with the salmon & other ingredients. I had sour cream on hand but will be fine using Greek yogurt in the future! Very good - planning to make again. Read More
(1)
Rating: 5 stars
11/27/2017
delicious! Read More
(1)
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