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Smoked Salmon Potato Skins

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Smoked Salmon Potato Skins 

Additional information on this Recipe from Food Network Canada

Recipes from this Episode


Recipe summary

A scrumptious potato skins appetizer topped with smoked salmon and cream cheese.

Preparation time: 10 minutes
Cooking time: 70 minutes
Yield: 4

Ingredients

Cheese Cream

  • 1 cup coarsely grated old Cheddar cheese
  • 1 cup coarsely grated Swiss Gruyere
  • 6 ounces cream cheese
  • 3/4 cup sour cream
  • 1 teaspoon paprika
  • 1 teaspoon Dijon mustard
  • 1/3 cup chopped chives

Potato Skins & Assembly

  • 1 Idaho potato (or reserved skins from Poutine Baked Potatoes)
  • 2 tablespoons unsalted butter, melted
  • 4 slices smoked salmon
  • chives, for garnish

Directions

Cheese Cream

  1. For cheese cream, pulse Cheddar, Swiss and cream cheese in a food processor, scraping down the sides.
  2. Add sour cream, paprika and mustard and pulse until smooth.
  3. Scrape mixture into a bowl and stir in chives. Chill until ready to serve.

Potato Skins & Assembly

  1. For potato skins, preheat oven to 350 °F.
  2. Pierce potatoes with a fork and bake for about an hour, until tender. Keep oven at 350 °F and cut potato into quarters and scoop out insides, but leaving about a ¼-inch of potato on each skin.
  3. Place skins in a baking dish and brush with melted butter. Bake for 12 to 15 minutes to brown slightly.
  4. Top each with a spoonful of cheese cream then a slice of smoked salmon. Garnish with a fresh chive and serve.
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