Smoked Salmon Potato skins
Smoked Salmon Potato skins
Try this quick and easy smoked salmon potato skin recipe from Fresh with Anna Olson.
  • Difficulty Level Easy
  • Technique Baking
  • Preparation Time 10 minutes
  • Cooking Time 1 hour 15 minutes
  • Yield 4 servings
  • Cheese Cream:
  • 1 cup coarsely grated old Cheddar Cheese (stylist note - orange)
  • 1 cup coarsely grated Swiss Gruyere
  • 170 grams Cream Cheese
  • ¾ cup Sour Cream
  • 1 teaspoon Paprika
  • 1 teaspoon Dijon Mustard
  • ⅓ cup chopped Chives
  • Potato Skins and Assembly:
  • 1 Idaho Potato (or reserved skins from Poutine Baked Potatoes)
  • 2 tablespoons Unsalted Butter, melted
  • 4 slices Smoked Salmon
  • Chives, for garnish
  1. For cheese cream, pulse Cheddar, Swiss and cream cheese in a food processor, scraping down the sides
  2. Add sour cream, paprika and mustard and pulse until smooth
  3. Scrape mixture into a bowl and stir in chives
  4. Chill until ready to serve
  5. For potato skins, preheat oven to 350 °F
  6. Pierce potatoes with a fork and bake for about an hour, until tender
  7. Keep oven at 350 °F and cut potato into quarters and scoop out insides, but leaving about a 1/4-inch of potato on each skin
  8. Place skins in a baking dish and brush with melted butter. Bake for 12 to 15 minutes to brown slightly
  9. Top each with a spoonful of cheese cream then a slice of smoked salmon
  10. Garnish with a fresh chive and serve

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