Salmon-Stuffed Potatoes Recipe
Salmon-Stuffed Potatoes Recipe photo by Taste of Home

Salmon-Stuffed Potatoes Recipe

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Here's a tasty twist on twice-baked potatoes from Carolyn Schmeling of Brookfield, Wisconsin. The spuds are stuffed with a rich mixture of potato, sour cream and smoked salmon, then sprinkled with chives. They're hearty enough to be served as a main dish alongside a salad or bowl of soup.
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES: 4 servings


  • 4 medium baking potatoes (about 8 ounces each)
  • 1/2 cup reduced-fat sour cream
  • 1/2 cup buttermilk
  • 1 tablespoon butter
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 ounces smoked salmon or lox, cut into 1/2-inch pieces
  • 4 teaspoons minced chives

Nutritional Facts

1 each: 307 calories, 7g fat (4g saturated fat), 26mg cholesterol, 820mg sodium, 52g carbohydrate (0g sugars, 4g fiber), 11g protein Diabetic Exchanges:3 starch, 1 lean meat 1/2 fat


  1. Scrub and pierce potatoes. Bake at 400° for 40-60 minutes or until tender. Cool until easy to handle. Cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving a thin shell.
  2. In a bowl, mash the pulp with sour cream. Stir in the buttermilk, butter salt, and pepper. Gently fold in salmon. Spoon into potato shells. Sprinkle with chives. Yield: 4 servings.
Originally published as Salmon-Stuffed Potatoes in Light & Tasty December/January 2004, p45

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed Aug. 12, 2012

"Hella good. Boyfriend and I made this together and it was one of the best potato related recipes I've ever eaten."

Reviewed Feb. 18, 2011

"OK, but not to DIE for. Nice change though."

Reviewed Mar. 6, 2010

"very easy and very delicious!"

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