Ingredients

Cheese Cream

1 cup coarsely grated old Cheddar cheese

1 cup coarsely grated Swiss Gruyere

6 ounces cream cheese

¾ cup sour cream

1 teaspoon paprika

1 teaspoon Dijon mustard

⅓ 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.

See more: Appetizer, Bake, Fish, North American, Spring

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