Smoked Salmon Stuffed Baked Potatoes are a gourmet delight. The humble potato is the star of the show.
Twice-baked potatoes stuffed with smoked salmon and cream cheese. The perfect side dish or main event. They are a great addition to brunch.
I am a potato lover. I would eat them at every meal. Mashed, baked, scalloped, or fried. In soups, stews, and salads, there is no wrong way to eat potatoes. This cast iron potato recipe is one of our favourites.
When I can turn a basic potato into a meal, now that is a thing of delicious beauty. That is exactly what happened with these seafood stuffed potatoes. Smoked salmon is the perfect ingredient. Combined with cream cheese, it’s like lox and potatoes.
RECIPE and INSTRUCTIONS for these double stuffed potatoes are at the bottom of this post.
Ingredients Needed For Smoked Salmon Potatoes
Nothing crazy. Just basic ingredients to elevate a jacket potato to a double-stuffed elegant masterpiece.
- russet potatoes
- smoked salmon
- cream cheese
- black pepper
- fresh dill
- garnish of your choice
Easy Smoked Salmon Stuffed Baked Potatoes
This recipe for filled potatoes is not difficult. The most important thing is perfectly baked potatoes. Full instructions are in the recipe card below.
- Wash, dry, and poke your potatoes.
- Rub with oil, and bake for about 50 minutes (depending on the size of the potatoes).
- Never wrap potatoes in foil. See suggestions/recipe tips below.
- Once baked, allow to cool.
- Cut and remove most of the flesh, leaving a nice edge in the potato skin.
- Chop the smoked salmon.
- Combine the filling ingredients and mix well.
- Stuff the filling into the hollowed-out potato jackets.
- Return to oven to warm.
- When warm, remove from oven, garnish and serve.
Never bake potatoes in foil. This will create a soggy potato on the inside and the skin will not be crispy. Bake them on a foil-lined baking sheet, I like to add a wire rack but you can also place them directly on the oven rack. This allows the air to circulate evenly.
Oven temperature is key. I like to set my oven at 425ºF for a medium to large potato. It usually bakes in about 50-60 minutes. If your potatoes are really large, you can decrease the temperature to 400ºF and increase the baking time. Always check for doneness with the poke test.
Oil or butter for crispy skin. Rub the exterior of the potato with any kind of cooking oil or even butter. You can also sprinkle on some sea salt before baking. I did not do this since the salmon and cream cheese are salty.
Making stuffed potatoes ahead of time is a great idea. Bake and stuff the potatoes with the filling. Do not reheat at this point. Wrap each serving in foil. When ready to reheat, just pop them in the oven at 400ºF for about 25 minutes. Remove, plate, garnish and eat.
Store leftovers wrapped in the fridge for up to 3 days. You can also freeze these for several months. Again, wrap them tightly in foil so they are ready to pop in the oven. Reheat at 400ºF for 30-40 minutes from frozen depending on the size of the potato.
Cream cheese and smoked salmon are a match made in heaven. You can replace the cream cheese with cheddar, swiss, goat cheese, or even feta. I used full-fat cream cheese, but you can use light if you prefer. Feel free to use a flavoured variety. Smoked salmon is readily available in the freezer section of your grocery store. Thaw in the fridge before using.
Fresh dill works best. I love using fresh dill as opposed to dried in this recipe. I also use it as a garnish. You can replace it with chives if you like. Of course, dried dill is great if you are in a pinch.
Garnish is a personal preference. I used capers, dill, and pea shoots. You can use bacon bits, olives, or shredded cheese if you like.
Serve as a side or main dish. We made a meal out of these smoked salmon baked potatoes. They would be perfect alongside a steak. Awesome as an addition to brunch. In fact, you could even use them as a starter.
Such a great ingredient to use in all kinds of recipes. Perfect for breakfast, lunch, and dinner too. Packed with nutrients, vitamins, and omega 3’s. Easy to include in your fish servings per week.
They are one and the same.
Russett potatoes are very popular, and the most used for baking. They are thick-skinned and contain a lot of starch. You can use other potatoes that are low in moisture and high in starch. Idaho is a great alternative. Waxy potatoes are not recommended.
Yes, this is a very important step. It allows the steam to escape. It will also stop the potatoes from breaking open while cooking.
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Looking for more smoked salmon recipes? Give these a try:
Smoked Salmon Stuffed Potato
- 2 russet potatoes large size
- 5 ounces smoked salmon
- 3 ounces cream cheese
- ¼ teaspoon black pepper
- 1 tablespoon fresh dill
- 1 teaspoon cooking oil
- 1 teaspoon capers
- garnish (dill, pea shoots, capers and black pepper)
To Bake The Potatoes:
- Preheat the oven to 425ºF. Line a pan with foil.
- Wash the potatoes and pat dry. Using a fork poke several times over the entire potato.2 russet potatoes
- Rub the oil over the potatoes and place them on the baking pan. I like to also use a wire rack to bake them on. This allows for air to flow evenly.1 teaspoon cooking oil
- Bake for about 50 minutes until fork tender.
- Remove from oven and allow to cool slightly before handling.
- Wash and chop the dill. Chop the smoked salmon.1 tablespoon fresh dill, 5 ounces smoked salmon
To Stuff The Potatoes:
- Once potatoes are cool enough to handle, cut in half lengthwise and scoop our the flesh into a bowl. Leave about ¼ inch around the potato skin.
- To the bowl of scooped out potato add the dill, cream cheese, black pepper. Mix well.3 ounces cream cheese, ¼ teaspoon black pepper, 1 tablespoon fresh dill
- Toss in the chopped smoked salmon and mix well.5 ounces smoked salmon
- Evenly divide the filling among the 4 potato jackets. Create nice mounds of filling.
- Return to the oven to just heat through. About 5-6 minutes. If you have made these ahead of time, you may require more time to heat.
- Remove from oven, set on a serving platter and garnish.1 teaspoon capers, garnish (dill, pea shoots, capers and black pepper)