Still have smoked salmon in your freezer from last season? Me too.
Plus I know that many of you have kept your smokers busy over this Spring-like excuse for a Winter we’ve had here in the Pacific Northwest.
What I like about this recipe is that it works either as a side dish or as an entree by itself. It takes advantage of the fact that hot smoked salmon has many of the same flavor notes as bacon: salt, smoke, and just a hint of sweetness.
Smoked salmon and potatoes are a popular combination. Putting lox on top potato latkes is a classic. This recipe is a heartier, more stick-to-your-ribs take on that idea.
Smoked Salmon Twice Baked Potatoes
4 large russet potatoes *
1 Tbs oil
1 tsp kosher salt
*I’ll usually bake a couple extra potatoes also. That way I have spares in case any of the skins break when scooping them out. Plus that gives me extra potato to mound the twice bakes up nice & high.
Pre-heat the oven to 375 degrees.
Wash the potatoes, rub them all over with oil, and sprinkle them with the salt.
Bake for 1 hour or until a fork slides easily through the center.
2 Tbs unsalted butter
1/2 cup sour cream
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/4 cup milk
1/2 cup shredded gruyere cheese
1 Tbs chopped parsley
2 tbs minced scallions
6 oz smoked salmon, flaked
While the potatoes are still very warm, cut them in half and scoop them out. Be sure to leave enough “flesh” attached to the potato skins that they hold together.
In a bowl, combine the scooped potato flesh, butter, sour cream, salt, pepper, milk, parsley, scallions, and half the cheese. Using a potato masher or stiff whisk, mash the mixture until well-mixed and fluffy.
Add the flaked smoked salmon. Using a spoon or plastic spatula, gently fold the salmon into the potato mixture.
Fill the potato skins with the salmon/potato mixture. Don’t be afraid to mound them up high.
Top them with the remaining cheese.
Bake the stuffed potatoes for 20 minutes, or until brown on the outside and hot at the center.