Smoked Salmon Twice Baked Potatoes
Just watch your guests devour these salmon potatoes just seconds after you serve them!
Servings: 12 potatoes
Equipment
- Sharp Knife & Chopping Board
- Large Baking Tray
- Medium Sized Mixing Bowl (for mash)
Ingredients
Potatoes
- 6x 100g/3.5oz Baking Potatoes (see notes)
- Olive Oil, as needed
- 2 tbsp Cream Cheese
- 1 tbsp Butter
- 1-2 pinches of Ground Nutmeg
- Salt & Black Pepper, to taste
Toppings
- 100g / 3.5oz Smoked Salmon, roughly torn (or as needed)
- 12 tsp Crème Fraîche (~75g/2.6oz)
- 40g / 1.4oz Capers, drained (or as needed)
- 1 tbsp finely diced Chives, or as needed
Instructions
- Preheat the oven to 200C/400F.
- Use a fork to prick the potatoes a few times, then coat them in a drizzle of oil and a good pinch of salt. Space out on the baking tray and bake for around 45 minutes, or until crispy and fork tender (timings will depend on size, so just be vigilant).
- Take the potatoes out of the oven, and once cool enough to handle, slice them in half lengthways. Scoop out most of the potato and place it in a medium-sized mixing bowl, leaving a thin wall to keep the skins sturdy.
- Mash the potato with cream cheese, butter, nutmeg, salt and pepper, then scoop back into the skins (make sure the mash is seasoned well). Bake again in the oven at the same temp for 25-30mins until the skins are nice and crispy, and the top is golden and crisp too.
- Allow to cool for a few minutes, then top with salmon, crème fraîche, capers and chives, then tuck in and enjoy!
Video
Notes
a) Potatoes - I find the perfect sized potato to be 100g/3.5oz. You want them relatively small, so they're more 'bite-sized' after they're halved and baked. For reference, I used Vivaldi White Potatoes.
b) Salmon - I recommend roughly tearing the salmon into a few pieces and placing it on the potatoes, just so they're easier to eat, without taking the whole topping off at once.
c) Toppings - I love this combination, but you could experiment and use other classic smoked salmon pairings (dill, red onion etc). I've given exact amounts in the recipe, but just use as much or as little of each topping as your heart desires.
d) Calories - Per potato with toppings.
Nutrition
Calories: 97kcal | Carbohydrates: 9.19g | Protein: 2.94g | Fat: 5.6g | Saturated Fat: 2.193g | Polyunsaturated Fat: 0.466g | Monounsaturated Fat: 2.582g | Trans Fat: 0.04g | Cholesterol: 10mg | Sodium: 159mg | Potassium: 239mg | Fiber: 1.2g | Sugar: 0.68g | Vitamin A: 115IU | Vitamin C: 10.2mg | Calcium: 17mg | Iron: 0.57mg