Salmon Potato Boats
Indulge in the ultimate comfort food with these mouthwatering Salmon Potato Boats! Perfectly baked Russet potatoes form the base of this hearty dish, filled with a luscious mixture of flaky, pan-seared salmon, creamy cheese, and aromatic herbs like dill and green onions. Seasoned with garlic, paprika, and a touch of black pepper, each bite delivers a satisfying balance of flavors. Topped with melty cheddar cheese, these stuffed potato halves are baked to golden perfection, making them an irresistible centerpiece for dinner, brunch, or any special occasion. Ready in just over an hour and packed with protein and flavor, this recipe is a crowd-pleaser that’s both comforting and nutritious. Serve warm and watch them disappear!
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Recipe Information
Ingredients
- 4 pieces Russet potatoes (large)
- 300 grams Salmon fillet (skinless)
- 2 tablespoons Olive oil
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 120 grams Cream cheese (softened)
- 100 grams Cheddar cheese (shredded)
- 2 tablespoons Fresh dill (chopped)
- 2 pieces Green onions (sliced)
- 2 cloves Garlic (minced)
- 1 teaspoon Paprika
Instructions
Preheat the oven to 200°C (400°F).
Scrub the potatoes clean and pat them dry. Pierce each potato several times with a fork.
Rub the potatoes with 1 tablespoon of olive oil and 1 teaspoon of salt. Place them on a baking sheet and bake for 50-60 minutes, or until tender when pierced with a knife.
While the potatoes are baking, season the salmon fillet with 1 teaspoon of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
Heat a nonstick skillet over medium heat and cook the salmon for 3-4 minutes on each side until it is fully cooked and flakes easily with a fork. Remove from the heat and let it cool slightly.
Once cooled, flake the salmon into small pieces and set aside.
When the potatoes are done, let them cool slightly until they are safe to handle. Cut each potato in half lengthwise and scoop out the flesh, leaving about 1/4 inch of potato around the edges to create a boat shape.
In a mixing bowl, combine the scooped-out potato flesh, cream cheese, 70 g of shredded cheddar cheese (reserve 30 g for topping), garlic, paprika, dill, and green onions. Mix until smooth and creamy.
Gently fold in the flaked salmon into the potato mixture.
Spoon the mixture back into the potato skins, mounding it slightly.
Sprinkle the reserved shredded cheddar cheese on top of each stuffed potato.
Return the stuffed potatoes to the baking sheet and place them back in the oven. Bake for 10 minutes, or until the cheese on top is melted and bubbly.
Remove from the oven and garnish with additional chopped dill or green onions if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
702 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.2 g | 41% | |
| Saturated Fat | 14.5 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1295 mg | 56% | |
| Total Carbohydrate | 68.6 g | 25% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 3.6 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 262 mg | 20% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1956 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
