Name: Salmon Stuffed Baked Potato
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 2 servings
Cuisine: Other

Pesto & Potatoes Verified

July 11, 2025

12 Ingredients

MEDIUM

This Salmon Stuffed Baked Potato with Caper Dill Sour Cream recipe was inspired by a viral recipe for jacket potatoes. It’s a well-rounded combination that has a crispy, golden baked potato base and is topped with a zesty sour cream and a flaky salmon fillet that is a match made in Pacific Northwest heaven.

From the Cook

1/2

Salmon Stuffed Baked Potato

Pesto & Potatoes Verified

Ingredients

servings

WarningMilk and 3 other allergens identified

Instructions

This recipe also lives on Pesto & Potatoes.Show them some love by checking it out! 😊

Check out original post! 😊

Original PostView

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

Smart Nutrition

My Calorie Intake

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

STAUB

STAUB Cast Iron Braiser with Glass Lid, Dutch Oven, 3.5-quart, serves 3-4, Made in France, Matte Black

View

About the Cook

Pesto & Potatoes

Hi, I’m Reed Dunn, the home cook, food blogger and photographer behind Pesto & Potatoes. This is where I share fresh, seasonal plant-based and pescatarian recipes to inspire you in the kitchen and make answering “what’s for dinner?” a little easier.