Best Smoked Salmon Stuffed Potatoes Recipes

New Potatoes Stuffed with Smoked Salmon and Horseradish image

Yield Makes 24

Number Of Ingredients 9

12 baby red-skinned potatoes
1 tablespoon olive oil
3 1/2 ounces smoked salmon, finely chopped
2 tablespoons sour cream
2 teaspoons minced red onion
1 teaspoon drained capers
1/2 teaspoon prepared white horseradish
1/2 ounce thinly sliced smoked salmon, cut into 24 squares
Additional drained capers

Steps:

Preheat oven to 400°F. Cut potatoes in half crosswise. Mix with oil in bowl. Place cut side down on heavy large baking sheet. Bake potatoes until just tender, about 25 minutes. Cool completely.
Mix 3 1/2 ounces salmon, sour cream, onion, 1 teaspoon capers and horseradish in small bowl. Season with pepper. (Potatoes and salmon mixture can be made 1 day ahead. Cover separately and chill.)
Cut thin slice off rounded end of each potato so that potatoes will stand upright. Turn potatoes over. Using melon baller or small spoon, scoop out some of center of each potato. Spoon 1 teaspoon filling into each. Garnish each with smoked salmon and caper. (Can be prepared 2 hours ahead. Cover and chill.)

BABY POTATOES STUFFED WITH SMOKED SALMON SALAD image

Yield 32 halves

Number Of Ingredients 9

16 baby new white or red potatoes
2 tsp chopped fresh dill
Smoked Salmon Salad
4 oz smoked salmon, chopped
1/4 cup finely chopped red onion
1/4 cup sour cream
2 tbsp lemon juice
2 tsp chopped drained capers
1/4 tsp pepper

Steps:

In pot of boiling, salted water, cover and cook potatoes until tender, about 20 minutes. Chill under cold water; drain and pat dry. Cut each potato in half; cut thin slice off rounded bottom of each half to make flat base. Using small spoon or melon baller, hollow out potatoes, leaving scant 1/4 inch of flesh on sides and bottoms. Smoked Salmon Salad: In small bowl, stir together smoked salmon, onion, sour cream, lemon juice, capers and pepper. Spoon level teaspoonful into each potato. Transfer to serving platter; garnish with dill. *Make ahead: cover with plastic wrap and refrigerate for up to 4 hours

Smoked Salmon stuffed potatoes image

Number Of Ingredients 7

4 large bake potatoes
1/2 cup cream cheese at room temp
6 ounces smoked salmon
1 cup fresh dill sprigs, roughly chopped, stems removed
2 green onions, thinly sliced
1 tablespoon grainy mustard
1 pinches salt and pepper

Steps:

Pre heat oven to 400F and bake potatoes directly on rack until tender to touch, about 45 minutes.
when cool enough to handle, cut off the top of each potato, just enough to expose the inside. spoon the potato flesh into amedium bowl, scraping out as much from each one as possible but leaving a shell to hold the filling.
Toss in the cream cheese and stir to melt. Add the smoked salmon, dill, green onions, mustard, and salt and pepper and stir with a few quick strokes.
Stuff filling into potato shells. Bake on sheet until heated through and golden brown on top. About 15 minutes.