Salmon Stuffed Baked Potatoes
Elevate your dinner game with these irresistible salmon stuffed baked potatoes—an indulgent twist on the classic comfort food. Fluffy baked Russet potatoes are hollowed out and filled with a creamy, flavor-packed mixture of tender flaked salmon, tangy sour cream, melted cheddar, and a zesty burst of lemon. The golden, cheesy tops and fresh green onion garnish add the perfect finishing touch. Easy to prepare yet impressively elegant, this recipe combines the heartiness of a baked potato with the delicate richness of salmon, making it a standout choice for weeknight meals or entertaining guests. Whether served as a satisfying main course or a decadent side dish, these baked potatoes offer a delightful balance of textures and flavors that will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 200 grams Salmon fillet (skinless)
- 4 tablespoons Butter
- 100 grams Sour cream
- 100 grams Shredded cheddar cheese
- 2 stalks Green onions (sliced)
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Garlic powder
- 0.5 whole Lemon (juice and zest)
Instructions
Preheat your oven to 200°C (400°F). Wash and scrub the potatoes thoroughly, then pierce them all over with a fork.
Rub the potatoes lightly with olive oil and season with a pinch of salt. Place them directly on the oven rack and bake for approximately 45 minutes or until they are tender when pierced with a knife.
While the potatoes are baking, season the salmon fillet with salt, black pepper, and garlic powder. Heat a non-stick skillet over medium heat and add a drizzle of olive oil.
Cook the salmon fillet for 3-4 minutes per side, or until it is opaque and cooked through. Remove from heat and let it cool slightly before flaking it into small pieces with a fork.
Once the potatoes are cooked, remove them from the oven and let them cool slightly so they can be handled safely. Cut a slit lengthwise on each potato and carefully scoop out the insides into a large mixing bowl, leaving a thin shell to hold the stuffing.
To the mixing bowl with the scooped-out potato, add the butter, sour cream, cheddar cheese, and green onions. Mash everything together until smooth and evenly combined. Stir in the flaked salmon, lemon juice, and lemon zest. Adjust seasoning with additional salt and pepper if needed.
Spoon the salmon mixture back into the potato shells, mounding it slightly. Place the stuffed potatoes on a baking sheet lined with parchment paper.
Return the stuffed potatoes to the oven and bake for an additional 10-15 minutes, or until heated through and lightly golden on top.
Serve immediately as a main course or side dish, garnished with extra green onions if desired.
Nutrition Facts
Calories |
2690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.9 g | 164% | |
| Saturated Fat | 66.5 g | 332% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 411 mg | 137% | |
| Sodium | 3649 mg | 159% | |
| Total Carbohydrate | 280.6 g | 102% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 22.3 g | ||
| Protein | 115.3 g | 231% | |
| Vitamin D | 18.7 mcg | 94% | |
| Calcium | 1102 mg | 85% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 7521 mg | 160% | |
*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.
