Baked Salmon in Potato Shells
Elevate your dinner table with this irresistible Baked Salmon in Potato Shells recipe—a delightful blend of comfort food and gourmet flavors. Perfectly baked russet potatoes are scooped out and stuffed with a creamy mixture of fluffy mashed potatoes, tender flaked salmon, Parmesan cheese, zesty lemon, and fresh dill, creating a dish that's both hearty and elegant. The crispy potato shells provide the perfect base for the rich, savory filling, while a sprinkle of chives adds a burst of freshness. Whether you're planning a cozy family dinner or an impressive meal for guests, this recipe is a showstopper that’s surprisingly easy to make. Ready in just under 90 minutes, this unique twist on twice-baked potatoes will leave everyone craving seconds. Perfectly SEO-tuned for "stuffed potato recipes," "baked salmon dishes," and "easy gourmet meals," this recipe is a must-try for salmon and potato lovers alike.
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Ingredients
- 4 pieces Large russet potatoes
- 300 grams Salmon fillet
- 2 tablespoons Olive oil
- 0.5 teaspoons Garlic powder
- 1 tablespoon Dill (fresh, chopped)
- 1 teaspoon Lemon zest
- 2 tablespoons Butter
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 50 grams Grated Parmesan cheese
- 4 tablespoons Sour cream
- 2 tablespoons Chives (fresh, chopped)
Directions
Step 1
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Step 2
Scrub the russet potatoes thoroughly and pat them dry. Use a fork to prick each potato a few times to allow steam to escape during baking.
Step 3
Rub the potatoes with 1 tablespoon of olive oil and sprinkle lightly with salt. Place them on the prepared baking sheet and bake for 50-60 minutes, or until they are tender when pierced with a knife.
Step 4
While the potatoes are baking, prepare the salmon. Season the salmon fillet with garlic powder, dill, lemon zest, 0.5 teaspoons of salt, and black pepper.
Step 5
Heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the salmon fillet and sear for 2-3 minutes on each side, until lightly browned but not fully cooked. Remove from heat and let cool slightly before flaking it into small chunks.
Step 6
Once the potatoes are baked, remove them from the oven and let them cool for 10 minutes. Reduce the oven temperature to 180°C (350°F).
Step 7
Slice each potato in half lengthwise and use a spoon to scoop out the insides, leaving a thin shell of potato flesh to maintain their structure. Place the scooped potato flesh in a mixing bowl.
Step 8
Add butter, 30 grams of Parmesan cheese, sour cream, and half of the chopped chives to the mixing bowl with the potato flesh. Mash and mix until smooth and creamy. Fold in the flaked salmon gently.
Step 9
Spoon the salmon and potato mixture back into the potato shells, mounding it slightly.
Step 10
Sprinkle the remaining Parmesan cheese evenly over the stuffed potatoes and place them back on the baking sheet.
Step 11
Bake the stuffed potatoes at 180°C (350°F) for 15-20 minutes, or until the tops are golden and heated through.
Step 12
Remove from the oven and garnish with the remaining chives. Serve warm and enjoy!
Nutrition Facts
| Serving size | 1223.2 grams (1223.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1963 |
| Total Fat 107.20g | 137% |
| Saturated Fat 30.20g | 151% |
| Polyunsaturated Fat 19.00g | |
| Cholesterol 273mg | 91% |
| Sodium 3443mg | 150% |
| Total Carbohydrate 151.00g | 55% |
| Dietary Fiber 19.20g | 69% |
| Total Sugars 5.30g | |
| Protein 95.20g | 190% |
| Vitamin D 1649IU | 8243% |
| Calcium 127mg | 10% |
| Iron 9mg | 47% |
| Potassium 5110mg | 109% |
Source of Calories