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Smoked Salmon Potato Skins Recipe

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Looking for an easy yet delicious appetizer recipe that’s sure to impress your guests? These smoked salmon potato skins are the perfect option! They take a classic potato skin recipe and add a savory and tasty twist with smoked salmon.

Preparing the potatoes

  • Scrub the potatoes well before baking to remove any dirt or debris. Pricking them with a fork helps release steam and prevents them from bursting in the oven.
  • Baking first before hollowing out ensures the potatoes are cooked through and the skins will get crispy.
  • Use a paring knife to trim any super-uneven edges or ends for a neater presentation.


Baked Potato Skins with Smoked Salmon and Fresh Dill

Filling variations

  • Instead of cream cheese, try using ricotta or goat cheese for a tangy twist.
  • Mix in shredded spinach or arugula for some color and extra flavor.
  • Top with capers, red onion slivers, lemon zest, or caviar for gourmet touches.
  • Swap out smoked salmon for cooked bacon bits or prosciutto.

Serving suggestions

  • Garnish with fresh dill, parsley, chives, or lemon wedges.
  • Serve with a dollop of sour cream or Greek yogurt for dipping.
  • Pair with a crisp white wine, sparkling wine, or wheat beer.
  • Offer cocktail sauce on the side for an extra dipping sauce.
  • Set out hot sauce or Worcestershire for those who like a kick.

Tips and Tricks

  • For a creamy texture, make sure to thoroughly mix the cream cheese filling.
  • Get creative with different smoked salmon varieties, like peppered or maple smoked.
  • Play around with different cheese combinations, like gruyere or gouda.
  • Top with freshly chopped dill or chives before serving for some color and flavor.
  • Make sure to prepare the potato skins and filling separately. Assemble and bake just before serving.


Deep-Fried Potato Skins With Crème Fraîche and Smoked

Frequently Asked Questions

What kind of potatoes work best?

Russet potatoes are ideal for potato skins because of their starchy, fluffy texture when baked. The skins get perfectly crispy. Avoid red or yellow potatoes, as they have less starch.

Can I make the filling ahead of time?

Yes, you can prepare the smoked salmon filling up to two days in advance. Just store it covered in the fridge until ready to fill the potato skins and bake.

What’s the best way to scoop out the potato flesh?

A spoon is the easiest kitchen tool to use to scoop out the inside of the potatoes cleanly and uniformly while leaving just enough potato in the skin. Be careful not to pierce through the bottom.

Can I freeze assembled, unbaked potato skins?

Freezing unbaked potato skins is not recommended. The moisture in the filling will cause the potatoes to become soggy when thawed and baked. It’s best to bake them just before serving.

What sides go well with smoked salmon potato skins?

These rich and savory potato skins pair nicely with lighter sides like a green salad or roasted vegetables. A chilled white wine or sparkling wine works well too.

Smoked Salmon Recipe Ideas


Smoked Salmon Potato Skins Recipe

Smoked Salmon Potato Skins

An easy appetizer recipe for smoked salmon potato skins. Russet potato halves are loaded with a creamy smoked salmon, cheese, and green onion filling and baked until crispy and golden.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Appetizer


  • 6 medium russet potatoes, scrubbed and dried
  • 1⁄4 cup olive oil
  • 1 tsp salt
  • 1 tsp. black pepper
  • 1 tbsp. minced garlic
  • 8 oz. smoked salmon, chopped
  • 8 oz. cream cheese, softened
  • 1⁄4 cup sliced green onions
  • 1 cup shredded cheddar cheese
  • Sour cream, for serving


  • Preheat the oven to 400°F. Use a fork to prick holes all over the potatoes. Place on a baking sheet and bake for 45–60 minutes until potatoes are tender when pierced with a knife.
  • Allow the potatoes to cool slightly. Cut each potato in half lengthwise and use a spoon to scoop out the flesh, leaving about 1⁄4 inche of potato in the skin. This step is important to create the perfect potato skin vessel.
  • Increase the oven temperature to 450°F. Brush the insides of the potato skins with olive oil and sprinkle with salt and pepper. Place the skins on a baking sheet and bake for 10–15 minutes until crispy.
  • In a bowl, mix together the cream cheese, smoked salmon, green onions, garlic, and 1⁄2 cup of cheddar cheese. Be sure the mixture is well combined. Spoon the mixture evenly into the baked potato skins. Top with the remaining cheddar cheese.
  • Bake for 5 minutes until the cheese is melted. Serve immediately with sour cream on the side.


  • Russet potatoes work best because of their starchy texture. Avoid red or yellow potatoes.
  • Prick the potatoes with a fork so they don't burst while baking.
  • Scoop out the potato flesh carefully using a spoon, leaving just 1/4 inch in the skin. This prevents breaking through the bottom.
  • Make sure to mix the filling well so the cream cheese is evenly distributed.
  • Can make filling and bake potato skins up to 2 days ahead. Assemble just before baking and serving.
  • Try different cheese combinations like cheddar, gruyere, and gouda.
  • Get creative with smoked salmon varieties - maple, peppered, etc.
  • Add minced garlic to the filling for extra flavor.
  • Garnish with fresh herbs—dill and chives are great choices.
  • Serve with sour cream or Greek yogurt for dipping. The coolness balances the hot filled potatoes.
  • Pair with sparkling wine, white wine, or wheat beer for a nice complement.
  • For a lower carb option, substitute cauliflower rice for some of the cream cheese in the filling.
  • To make ahead, refrigerate potato skins and filling separately, assemble when ready to bake.
  • Bake stuffed potatoes on a parchment lined pan for easy cleanup.

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