Smoked salmon and sour cream jacket potatoes
These smoked salmon and sour cream jacket potatoes feature a crispy, fluffy baked potato filled with a creamy tangy topping that complements the rich salmon. Perfect for a satisfying meal, they are easy to prepare while the potatoes bake.
Cook time 15 min
Prep time 10 min
Ingredients:
4 potatoes1 tbsp olive oil
salt & pepper to taste
1/2 cup sour cream
2 lb salmon
1 tbsp chives
1 tbsp lemon juice
1/4 cup cheddar cheese
1 tsp dill
Instructions:
- Preheat your oven to 200°C (400°F).
- Wash and scrub the potatoes thoroughly. Pat them dry with a clean towel.
- Prick each potato a few times with a fork to allow steam to escape during baking.
- Rub the potatoes with olive oil, ensuring they are evenly coated.
- Place the potatoes on a baking sheet and season generously with salt and pepper.
- Bake in the preheated oven for about 1 to 1.5 hours, or until the potatoes are tender when pierced with a fork and the skins are crispy.
- While the potatoes are baking, prepare the other ingredients.
- In a small bowl, mix together the sour cream, finely chopped chives, lemon juice, and dill. Season with salt and pepper to taste. Set aside.
- Flake the smoked salmon into bite-sized pieces if it’s not already pre-flaked.
- Once the potatoes are baked, remove them from the oven and let them cool for a few minutes until they are safe to handle.
- Carefully cut a cross into the top of each potato, being cautious not to cut completely through. Gently press the sides to open up the cut, creating space for the filling.
- Spoon a generous dollop of the sour cream mixture into each potato.
- Distribute the smoked salmon pieces evenly among the potatoes, placing it gently on top of the sour cream.
- Sprinkle the grated cheddar cheese over the smoked salmon on each potato.
- Place the filled jacket potatoes back into the oven for an additional 5-10 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let cool slightly before serving.
- Optionally, garnish with additional chopped chives or dill before serving.
- Serve warm and enjoy your delicious smoked salmon and sour cream jacket potatoes!
Smoked salmon and sour cream jacket potatoes FAQ:
Bake the potatoes at 200°C (400°F) for about 1 to 1.5 hours, or until they are tender when pierced with a fork and the skins are crispy.
For jacket potatoes, medium to large baking potatoes like Russets or Yukon Golds are ideal due to their fluffy texture.
Yes, you can substitute smoked salmon with canned tuna or even grilled chicken for a different flavor, though the taste will significantly differ.
Store any leftover stuffed jacket potatoes in the refrigerator, covered, for up to 2 days. Reheat in the oven or microwave until heated through.
To make the recipe dairy-free, you can use a dairy-free sour cream alternative and omit the cheddar cheese or replace it with a dairy-free cheese.
Nutrition per serving
4 ServingsCalories 540kcal
Protein 55g
Carbohydrates 36g
Fiber 4.30g
Sugar 2.82g
Fat 22g
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