Baked Potato Crisps with Yogurt Cheese and Smoked Salmon Recipe

Name: Baked Potato Crisps with Yogurt Cheese and Smoked Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lg. russet potatoes; Olive oil; 14 oz. smoked salmon, thinly sliced; 6 oz. yogurt cheese; 1 tsp. finely grated lemon zest; 2 tbsp. chopped chives; 2 tbsp. snipped fresh dill; Salt; Black pepper, freshly ground; Dill sprigs and chives, for garnish

Servings: persons

2 lg. russet potatoes
Olive oil
14 oz. smoked salmon, thinly sliced
6 oz. yogurt cheese
1 tsp. finely grated lemon zest
2 tbsp. chopped chives
2 tbsp. snipped fresh dill
Salt
Black pepper, freshly ground
Dill sprigs and chives, for garnish

1
Preheat oven to 375F.
2
Line 2 large baking sheets with parchment paper.
3
With a mandoline or other manual slicer, cut potatoes into 1/8-inch slices.
4
Arrange slices on parchment-lined pan and brush with oil.
5
Sprinkle potatoes with salt and pepper.
6
Bake potatoes in the middle of the oven until golden, approximately 15 to 20 minutes.
7
With a spatula immediately transfer slices to a rack to cool completely.
8
Trim salmon and cut into approximately 1x3-inch slices or 50 irregularly shaped pieces.
9
Combine yogurt-cheese with lemon zest, chives and dill.
10
Top each potato chip with 1 tsp.
11
yogurt cheese and 1 slice smoked salmon.
12
Garnish with dill; garnish plate with whole chives.

416

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 lg. russet potatoes, Olive oil, 14 oz. smoked salmon, thinly sliced, 6 oz. yogurt cheese, and more.

Yes, Baked Potato Crisps with Yogurt Cheese and Smoked Salmon falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Potato Crisps with Yogurt Cheese and Smoked Salmon

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