Recipe Image

Smoked Salmon Stuffed Baked Potatoes

  • 15 m
  • 30 m
Devon O'Brien
“Step aside, bacon—these loaded baked potatoes are stuffed with smoked salmon, sour cream and chives for a fresh take on this comfort-food staple, and an easy healthy dinner.”


    • 4 medium russet potatoes (about 8 ounces each)
    • ½ cup reduced-fat sour cream
    • 1 cup diced tomato
    • ½ cup thinly sliced red onion
    • 4 ounces smoked salmon, cut into 1-inch pieces
    • 4 teaspoons chopped fresh chives


  • 1 Pierce potatoes all over with a fork. Microwave on Medium, turning once or twice, until soft, about 20 minutes. (Alternatively, bake potatoes at 425°F until tender, 45 minutes to 1 hour.) Transfer to a clean cutting board and let cool slightly.
  • 2 Holding them with a kitchen towel to protect your hands, make a lengthwise cut to open the potato, but don't cut all the way through. Pinch the ends to expose the flesh.
  • 3 Top each potato with some sour cream, tomato, onion, salmon and chives. Serve warm.
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