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.
Ingredients
- 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
Instructions
- 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.
Notes
- 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.