× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel

Smoked Salmon Stuffed Hasselback Potatoes

Share this

Print Recipe
Potato Type: Yellow
Prep Method: BakedMicrowave

Dish

Breakfast/BrunchSide DishMain Dish

Prep Time

10 Mins

Cook Time

60 Mins

Serving

Serves 2

Ingredients

  • 2 large Yellow potatoes (or 4 medium-sized potatoes)
  • 1 Tablespoon organic canola oil, olive oil, or melted butter
  • 4 oz. smoked salmon, cut into smaller pieces
  • 3 Tablespoons nonfat plain Skyr or Greek yogurt
  • 3 scallions, rinsed and chopped

Preparation

  1. Preheat oven to 425 °F.
  2. Wash and dry potatoes. Place on a cutting board and line up another cutting board behind them so that it touches the potatoes. Slice almost all the way down, using the extra cutting board to prevent you from slicing all the way through. Make slices about ¼-inch apart.
  3. Place potatoes on a baking sheet or glass baking dish. Brush a little of the oil or butter onto the area beneath them and then brush the tops with a little bit of the fat. (Works best with a pastry brush).
  4. Bake in the oven for 30 minutes and brush the tops, which should be starting to open up a bit, with more oil or butter.
  5. Continue to bake for another 15-30 minutes, until soft when pierced. Brush with oil once again once during the remainder of baking or at the end.
  6. If saving potatoes for later, let cool and then transfer to an airtight glass container and store in the refrigerator. Reheat in the microwave when ready to serve.
  7. When ready to serve, stuff the smoked salmon between the potato slivers as pictured. Top with Skyr or Greek yogurt and scallions. Enjoy!

Notes

Salt not added due to sodium from the smoked salmon, however, you could sprinkle a pinch of sea salt on if desired

Reviews

Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Nutrition Facts Per Serving

Calories

435

Fat

9.9g

Sodium

416.9mg

Cholesterol

14.4g

Vitamin C

128mg

Carbohydrates

67.1g

Fiber

8.7g

Protein

21.1g

Potassium

50mg

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up