Baked Potatoes With Smoked Salmon And Capers

1. 1

   Preheat oven to 400 degrees F (200 degrees C).

2. 2

   Brush potatoes with 2 tablespoons olive oil, sprinkle with salt, and place on a baking sheet.

3. 3

   Bake in the preheated oven until easily pierced with a knife, about 1 hour. Cool until they can be easily handled.

4. 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. 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. 6

   Bake at 400 degrees F (200 degrees C) until golden, 12 to 15 minutes. Cool slightly before filling.

7. 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.

* Per serving · 4 servings · Values may vary.