Baked Potatoes With Smoked Salmon And Capers Recipe

Name: Baked Potatoes With Smoked Salmon And Capers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 small (3 ounce) baking (russet) potatoes; 3 tablespoons olive oil, divided; salt and ground black pepper to taste; 1 tablespoon butter; 1 (3 ounce) fillet smoked salmon, chopped; 1 tablespoon lemon juice; 3 ounces Greek yogurt; 2 tablespoons chopped fresh dill; 1 tablespoon capers; 5 sprigs fresh dill

Servings: persons

4 small (3 ounce) baking (russet) potatoes
3 tablespoons olive oil, divided
salt and ground black pepper to taste
1 tablespoon butter
1 (3 ounce) fillet smoked salmon, chopped
1 tablespoon lemon juice
3 ounces Greek yogurt
2 tablespoons chopped fresh dill
1 tablespoon capers
5 sprigs fresh dill

1
Preheat oven to 400 degrees F (200 degrees C).
2
Brush potatoes with 2 tablespoons olive oil, sprinkle with salt, and place on a baking sheet.
3
Bake in the preheated oven until easily pierced with a knife, about 1 hour. Cool until they can be easily handled.
4
Halve potatoes lengthwise and scoop out some of the flesh, leaving a small amount on the skins. Cut hollowed out potato halves in half so you end up with quarters.
5
Melt butter and remaining 1 tablespoon olive oil in a small skillet and season with salt and pepper. Brush melted butter mixture onto potatoes and place back on the baking sheet.
6
Bake at 400 degrees F (200 degrees C) until golden, 12 to 15 minutes. Cool slightly before filling.
7
Drizzle salmon with lemon juice. Combine salmon, Greek yogurt, chopped dill, and capers until well combined. Spoon small dollops of filling into each quartered potato and garnish with dill fronds.

244

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: 4 small (3 ounce) baking (russet) potatoes, 3 tablespoons olive oil, divided, salt and ground black pepper to taste, 1 tablespoon butter, and more.

Yes, Baked Potatoes With Smoked Salmon And Capers 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 Potatoes With Smoked Salmon And Capers

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