These small red potato cups offer a sophisticated twist on classic stuffed potatoes. The tender, buttery skins of the red potatoes provide the perfect vessel for a luxurious filling of finely chopped smoked salmon, creamy yogurt, and bright scallions. Fresh parsley adds a vibrant green note that cuts through the richness of the fish. This dish is ideal for holiday appetizers, cocktail parties, or as a light, elegant starter for dinner. The combination of warm, earthy potato and cool, smoky salmon creates a delightful contrast in texture and temperature. Simple to assemble yet impressive in presentation, these bites are sure to be a crowd-pleaser.
Small Red Potatoes Stuffed With Smoked Salmon, Scallion,
Description
These small red potato cups offer a sophisticated twist on classic stuffed potatoes. The tender, buttery skins of the red potatoes provide the perfect vessel for a luxurious filling of finely chopped smoked salmon, creamy yogurt, and bright scallions. Fresh parsley adds a vibrant green note that cuts through the richness of the fish. This dish is ideal for holiday appetizers, cocktail parties, or as a light, elegant starter for dinner. The combination of warm, earthy potato and cool, smoky salmon creates a delightful contrast in texture and temperature. Simple to assemble yet impressive in presentation, these bites are sure to be a crowd-pleaser.Ingredients
Directions
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Preheat the oven to 425 degrees F (220 degrees C).
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Scrub the red potatoes clean, pat them dry, and prick each one several times with a fork.
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Rub the potatoes lightly with vegetable oil and place them on a baking sheet.
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Bake the potatoes in the preheated oven for about 40 minutes, or until tender when pierced with a knife.
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While the potatoes are baking, combine the smoked salmon, yogurt, minced scallion, and parsley in a small bowl.
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Season the salmon mixture with salt and pepper to taste and stir until well combined.
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Remove the potatoes from the oven and let them cool just enough to handle.
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Halve the potatoes lengthwise and carefully scoop out the insides, leaving a 1/4-inch-thick shell.
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Reserve the scooped-out potato flesh for another use, such as mashed potatoes or soup.
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Spoon the salmon mixture into the hollowed-out potato shells.
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Top each stuffed potato with a drained caper and serve at room temperature.
Nutrition Facts
Servings 20
- Amount Per Serving
- Calories 192.5kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 15.0mg1%
- Total Carbohydrate 42.5g15%
- Dietary Fiber 5.5g22%
- Sugars 2.0g
- Protein 5.0g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The scooped-out potato flesh can be mashed with butter and milk for a side dish or added to chowder.
These can be prepared ahead of time; keep the filling and shells separate and assemble just before serving.
Ensure the smoked salmon is finely chopped for an even texture and flavor distribution.
