Just watch your guests devour these salmon potatoes just seconds after you serve them!
These are so simple to make and require such few ingredients, it’s truly hard to believe how delicious they are. Follow me…
Twice Baked Potatoes
Honestly, these potatoes are delicious even without the toppings. But, add on some smoked salmon and a few other goodies, and it’s almost too much to bear.
We’re just gonna bake up some spuds, then scoop out the centre, mash it up, plonk it back in the skins and bake again until crisp. For the mash, here’s what I add:
- Butter – An essential in mash.
- Cream Cheese – This not only pairs with the salmon beautifully, but it creates a nice creamy mash, without making it too loose.
- Seasoning – I love a pinch of nutmeg, alongside the essential salt and pepper.
You want the filling to be a little creamy, but not too loose, otherwise it’ll spill out when you bake the potatoes for the second time. As such, you don’t need to add milk, cream or any other liquid. Butter and cream cheese are enough to make a nice, smooth and fluffy mash.
Process shots: coat potatoes in oil and salt (photo 1), bake (photo 2), halve and scoop out centre (photo 3), mash with butter, cream cheese and seasoning (photo 4), scoop back into skins (photo 5), bake again (photo 6).
Salmon Potatoes
Now we’ve got our twice baked potatoes ready to rock ‘n’ roll, let’s talk toppings:
- Smoked Salmon – I recommend tearing it up and placing it on top, just so the potatoes are easier to eat.
- Crème Fraîche – A lovely addition which helps bring everything together.
- Capers – These are essential to add a vinegary burst of flavour to break up the richer flavours we have already.
- Chives – You could use dill, but I prefer the flavour of chives here, especially with the cream cheese/potatoes.
I recommend giving the above combo a go first, but you could always branch out after and experiment with other classic additions to salmon (red onion, dill, avocado etc).
Recipe Tip
If you want to prep these ahead of time, just scoop the mash into the skins and leave to completely cool. Tightly store in the fridge until needed then bake as needed and top with salmon etc.
How to serve Smoked Salmon Potatoes
I typically leave the potatoes for a few minutes once they’re out of the oven, just so they don’t start ‘cooking’ the salmon and melting the Crème Fraîche. You do want to serve them warm though, so don’t leave them sitting too long.
These are awesome for just about any occasion – but as I type this up now, it’s Nov 30th, so festive parties are MADE for these little beauties.
For more smoked salmon recipes, check out my Smoked Salmon Pasta Salad and Smoked Salmon Bagels!
For another twice baked potato recipe, check out my Mini Loaded Twice Baked Potatoes!
Alrighty, let’s tuck into the full recipe for these smoked salmon potatoes shall we?!
How to make Smoked Salmon Twice Baked Potatoes (Full Recipe & Video)
Smoked Salmon Twice Baked Potatoes
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Equipment
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Sharp Knife & Chopping Board
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Large Baking Tray
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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
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Preheat the oven to 200C/400F.
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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).
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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.
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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.
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Allow to cool for a few minutes, then top with salmon, crème fraîche, capers and chives, then tuck in and enjoy!
Video
Notes
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
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