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Small Red Potatoes Stuffed With Smoked Salmon, Scallion,

Small Red Potatoes Stuffed With Smoked Salmon, Scallion, recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 20
Calories: 192.5
Dietary: Gluten-free
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
  • 10 small Red potatoes, (each the size
Directions
  1. 1
    Preheat the oven to 425 degrees F (220 degrees C).
  2. 2
    Scrub the red potatoes clean, pat them dry, and prick each one several times with a fork.
  3. 3
    Rub the potatoes lightly with vegetable oil and place them on a baking sheet.
  4. 4
    Bake the potatoes in the preheated oven for about 40 minutes, or until tender when pierced with a knife.
  5. 5
    While the potatoes are baking, combine the smoked salmon, yogurt, minced scallion, and parsley in a small bowl.
  6. 6
    Season the salmon mixture with salt and pepper to taste and stir until well combined.
  7. 7
    Remove the potatoes from the oven and let them cool just enough to handle.
  8. 8
    Halve the potatoes lengthwise and carefully scoop out the insides, leaving a 1/4-inch-thick shell.
  9. 9
    Reserve the scooped-out potato flesh for another use, such as mashed potatoes or soup.
  10. 10
    Spoon the salmon mixture into the hollowed-out potato shells.
  11. 11
    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.

Keywords: appetizer, baked, capers, christmas, cocktail, creamy, elegant, filling, hors d'oeuvres, herbs, party, red potato, salmon, scallion, starter, stuffed, smoked, yogurt
Read it online: https://www.chefs-mate.com/recipe/small-red-potatoes-stuffed-with-smoked-salmon-scallion/