Baked Potatoes with Smoked Salmon and Capers

These warm potato-smoked salmon bites will be the hit of your next party. Smoked salmon is mixed with fresh yogurt, dill, and capers, and tops crispy potato skins.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 12 mins
• Total Time: 1 hr 32 mins
• Calories: 157 Calories

Ingredients

• 1 tablespoon lemon juice
• 1 tablespoon butter
• salt and ground black pepper to taste
• 3 tablespoons olive oil, divided
• 2 tablespoons chopped fresh dill
• 1 tablespoon capers
• 4 small (3 ounce) baking (russet) potatoes
• 1 (3 ounce) fillet smoked salmon, chopped
• 3 ounces Greek yogurt
• 5 sprigs fresh dill

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

Brush potatoes with 2 tablespoons olive oil, sprinkle with salt, and place on a baking sheet.

Step 3

Bake in the preheated oven until easily pierced with a knife, about 1 hour. Cool until they can be easily handled.

Step 4

Halve potatoes lengthwise and scoop out some of the flesh, leaving a small amount on the skins. Cut hollowed out potato halves in half so you end up with quarters.

Step 5

Melt butter and remaining 1 tablespoon olive oil in a small skillet and season with salt and pepper. Brush melted butter mixture onto potatoes and place back on the baking sheet.

Step 6

Bake at 400 degrees F (200 degrees C) until golden, 12 to 15 minutes. Cool slightly before filling.

Step 7

Drizzle salmon with lemon juice. Combine salmon, Greek yogurt, chopped dill, and capers until well combined. Spoon small dollops of filling into each quartered potato and garnish with dill fronds.