Get ready to transform ordinary potato skins into a mouthwatering culinary masterpiece that will have your guests begging for seconds! These Salmon Stuffed Potato Skins are not just a recipe; they're a flavor explosion that combines the crispy, golden-brown potato exterior with a creamy, rich salmon filling that'll make your taste buds dance. Perfect for game nights, dinner parties, or when you simply want to impress without spending hours in the kitchen, this dish is about to become your new secret weapon in the kitchen.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 large russet potatoes
- 8 oz canned salmon, drained
- 1/2 cup sour cream
- 1/4 cup green onions, chopped
- 1 cup shredded cheese
- Salt and pepper to taste
- Olive oil for brushing
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that your potatoes cook evenly and become crispy.
- Wash the russet potatoes thoroughly under running water to remove any dirt. Pat them dry with a clean towel.
- Using a fork, poke several holes in each potato. This allows steam to escape while they bake, preventing them from bursting in the oven.
- Brush the potatoes lightly with olive oil and sprinkle them with salt. This will help to enhance the flavor of the skin and make it crispy.
- Place the potatoes directly on the oven rack or on a baking sheet and bake for about 45-60 minutes, or until the potatoes are tender and easily pierced with a fork. Cooking time may vary depending on the size of the potatoes.
- While the potatoes are baking, prepare the salmon filling. In a mixing bowl, combine the drained canned salmon, sour cream, chopped green onions, and half of the shredded cheese. Mix well until all ingredients are combined. Season with salt and pepper to taste.
- Once the potatoes are cooked, remove them from the oven and let them cool for a few minutes until they are manageable to handle.
- Cut each potato in half lengthwise. Use a spoon to scoop out some of the flesh, creating a hollow space for the filling. Be careful not to scoop too much, as you want to maintain the integrity of the skin.
- Incorporate the scooped-out potato flesh into the salmon mixture, if desired, for added texture and flavor.
- Stuff each potato skin generously with the salmon filling. Top each stuffed potato with the remaining shredded cheese.
- Return the stuffed potato skins to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Once done, remove from the oven and let cool slightly before serving. Garnish with extra chopped green onions if desired. Enjoy your delicious salmon stuffed potato skins!
Tips
- Choose the Right Potatoes: Select large, uniform russet potatoes for the best results. They have the perfect starch content for creating crispy skins.
- Maximize Potato Flavor: Don't skip the olive oil and salt before initial baking - this creates a deliciously crisp exterior.
- Drain Salmon Thoroughly: Ensure your canned salmon is well-drained to prevent excess moisture in your filling.
- Cheese Matters: Use a good melting cheese like cheddar or a blend for the most luxurious topping.
- Don't Overstuff: Leave some potato flesh to create a sturdy "boat" for your filling.
- Make Ahead Tip: You can partially prepare these by baking potatoes and making the filling in advance, then assemble and do the final bake when ready to serve.
- Customize Your Filling: Feel free to add extra herbs like dill or chives to the salmon mixture for additional flavor.
- Serving Suggestion: Serve immediately after the final bake to enjoy the perfect combination of crispy skin and melted cheese.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 22g
Fat: 16g
Saturated Fat: 8g
Cholesterol: 55mg
