Print Options

Back to Salmon-Stuffed Potatoes >

Include these items:

Select reviews >

Taste of Home Logo

Salmon-Stuffed Potatoes

 Salmon-Stuffed Potatoes
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.
4 ServingsPrep: 15 min. Bake: 40 min.


  • 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


  • 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.
  • 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.
Nutritional Facts: 1 stuffed potato equals 307 calories, 7 g fat (4 g saturated fat), 26 mg cholesterol, 820 mg sodium, 52 g carbohydrate, 4 g fiber, 11 g protein. Diabetic Exchanges: 3 starch, 1 lean meat, 1/2 fat.

2 of 2

Salmon-Stuffed Potatoes (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.