Salmon Stuffed Baked Potato (Edit recipe)

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My take on the viral recipe for jacket potatoes is this Salmon Stuffed Baked Potato with Caper Dill Sour Cream Sauce. It’s a well-rounded combination that has a crispy, golden baked potato base and is topped with a zesty sour cream and a flaky salmon fillet that is a match made in Pacific Northwest heaven. I used SeaBear Wild Sockeye Salmon Fillets, but you can use whatever salmon is available and approachable for you.

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Original recipe

PREP TIME

15 minutes

COOK TIME

1 hour and 15 minutes

INGREDIENTS

13

Serves: 2

Ingredients

2 whole Potatoes, Russet
3 Tbsp Extra Virgin Olive Oil, divided
6 oz Salmon, Sockeye, (2 fillets)
.75 tsp Kosher Salt, divided
.25 tsp Black Pepper

Caper Dill Sour Cream Sauce

8 oz Sour Cream
1.5 Tbsp Lemon Juice
1 Tbsp Capers
2 Tbsp Chives, chopped
1 Tbsp Dill, Fresh, chopped
.25 tsp Garlic Powder
1 pinch Black Pepper

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 425 degrees F. Line two quarter-sheet baking pans with parchment paper.
Wash and dry potatoes. Poke the potatoes with a fork about 6 or 7 times each.
Drizzle about 1 tablespoon olive oil on each potato and sprinkle with salt. Rub the salt and oil to completely and evenly coat the potato skin.
Place potatoes on one of the parchment-lined baking sheets. Bake 60 to 65 minutes, depending on the size of the potatoes. You’ll know they’re done when a fork easily pierces through to the center.
Meanwhile, use a paper towel to pat dry salmon filets and place on the other parchment-lined baking sheet. Brush on reserved 1 tablespoon olive oil and season with salt and pepper. Set aside.
Once the potatoes are done, remove from oven and set aside. Reduce oven to 375 degrees F. Roast salmon on the middle rack for 12 to 15 minutes, until an internal temperature reaches 145 degrees F.
Make the Caper Dill Sour Cream Sauce by adding all of the ingredients into a bowl and whisking together until well combined.
To serve, cut an “X” into the top of each potato and use your fingers to press away the skin and reveal the creamy inside. Fluff with a fork.
Spoon Caper Dill Sour Cream Sauce onto each potato. Remove salmon skin and break fish into large chunks, placing it onto the sauce. Garnish with additional chopped chives, fresh dill and lemon juice. Serve.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	738
Fat:	48 g
Carbohydrates:	44 g
Protein:	28 g
Cholesterol:	150 g
Sodium:	585 mg
Fiber:	4 g
Sugars:	5 g
Sugar Alcohol:	0 g
Calculated per serving.