Baked Potato Skins with Smoked Salmon and Capers

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking for a delicious and elegant appetizer to impress your guests? Look no further than this mouthwatering recipe for baked potato skins with smoked salmon and capers. This dish combines the earthy flavors of crispy potato skins with the delicate smokiness of salmon and the briny tang of capers. It's the perfect blend of textures and tastes, making it an ideal choice for any special occasion or gathering. Get ready to indulge in a delightful combination of flavors that will leave everyone asking for seconds!

Keywords: baked potato skins, smoked salmon, capers, appetizer, elegant

Baked potato skins with smoked salmon and capers recipe details

Baked potato skins with smoked salmon and capers recipe, recipe Rating: 4.9
Number of votes:134

A classy take on the simple baked potato skin. Eat for an appetizer or a great breakfast.
Ready in: 2 hours

Ingredients

Serves: 8

• 8 small roasting potatoes
• 2 tablespoons extra virgin olive oil
• Salt and pepper
• 1 tablespoon butter, melted
• 4 ounces smoked salmon, thinly sliced
• 1 tablespoon lemon juice
• 2⁄3 cup plain low-fat yogurt
• 1 tablespoon capers, drained and chopped
• 2 tablespoons chopped fresh dill

Preparation method

Prep: 25 mins | Cook: 1 hour 35 mins

1. Preheat oven to 400 degrees F.
2. Place the potatoes on metal skewers and coat with 1 tablespoon oil. Season with salt. Place on baking sheet. Bake for 1 to 1 1/4 hours. Remove from oven and de-skewer.
3. Split potatoes open and use a spoon to remove most of the flesh. Reserve flesh for another use. Slice each shell in half lengthwise and arrange (skin-side up) on a baking sheet. Brush with butter and oil and bake for 15 more minutes. Remove from oven and allow to cool slightly.
4. In a mixing bowl, sprinkle salmon with lemon juice and combine with yogurt, capers, and dill. Spoon onto each baked potato skin. Serve warm.