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Salmon Stuffed Baked Potato

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Ingredients

Warning0 allergens identified

Salmon Stuffed Baked Potato

2 russet potatoes

3 tablespoons olive oildivided

2 salmon fillets

¾ tsp kosher saltdivided

¼ tsp black pepper

8 ounces sour cream

1 ½ tablespoons lemon juice

1 tbsp capers

2 tablespoons chiveschopped

1 tbsp dillchopped

pinch black pepper

¼ tsp garlic powder

Instructions

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Instructions

Preheat oven to 425 degrees F. Line two quarter-sheet baking pans with parchment paper.

Wash and dry potatoes. Poke the potatoes with a fork about 6 or 7 times each.

Drizzle about 1 tablespoon olive oil on each potato and sprinkle with salt. Rub the salt and oil to completely and evenly coat the potato skin.

Place potatoes on one of the parchment-lined baking sheets. Bake 60 to 65 minutes, depending on the size of the potatoes. You’ll know they’re done when a fork easily pierces through to the center.

Meanwhile, use a paper towel to pat dry salmon filets and place on the other parchment-lined baking sheet. Brush on reserved 1 tablespoon olive oil and season with salt and pepper. Set aside.

Once the potatoes are done, remove from oven and set aside. Reduce oven to 375 degrees F. Roast salmon on the middle rack for 12 to 15 minutes, until an internal temperature reaches 145 degrees F.

Make the Caper Dill Sour Cream Sauce by adding all of the ingredients into a bowl and whisking together until well combined.

To serve, cut an “X” into the top of each potato and use your fingers to press away the skin and reveal the creamy inside. Fluff with a fork.

Spoon Caper Dill Sour Cream Sauce onto each potato. Remove salmon skin and break fish into large chunks, placing it onto the sauce. Garnish with additional chopped chives, fresh dill and lemon juice. Serve.

Bite Tutorial

Nutrition

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Tips & Tricks (5)

Crispy Potato Skin Technique 🥔
Rub potatoes with olive oil and kosher salt before baking, then increase oven temperature to 425°F for the last 10 minutes to achieve a perfectly crispy, golden exterior.
Salmon Skin-Side Down Searing 🐟
Place salmon skin-side down on a preheated pan for 4-5 minutes to render the fat and create a crispy, flavorful skin that prevents the flesh from drying out.
Lemon Juice Timing Strategy 🍋
Add half the lemon juice to the salmon while cooking and reserve the other half for the sour cream mixture to balance acidity and prevent the sauce from becoming too tangy.
Caper Brine Benefit 🫒
Rinse capers briefly before adding to the sour cream to reduce saltiness and control the overall seasoning, since both the potato and salmon are already seasoned with kosher salt.
Dill and Chives Layering 🌿
Mix half the fresh herbs into the sour cream sauce and sprinkle the remaining portion over the finished dish just before serving to maintain bright, fresh herbal notes and visual appeal.