Salmon Stuffed Potato Skins

This is what happens when a baked potato gets a serious upgrade. Scoop out the flesh, fill the crispy skin with chopped smoked salmon, a generous spoonful of sour cream, and a crown of red or black caviar. Four ingredients. One stunning appetizer.

Bake the potato until completely tender, about an hour. The skin needs to be firm enough to hold its shape as a vessel. Cut it in half and scoop out most of the flesh, leaving a thin lining of potato on the inside. That thin layer adds structure and gives the salmon and sour cream something to cling to.

The smoked salmon goes in first, then the sour cream, then the caviar on top. Don’t mix them together. The layering is the presentation, and each bite should give you all three textures: the crispy skin, the silky salmon, the cool cream, and the briny pop of caviar.

Chef Tips

• Rub the potato with salt before baking for a crispier, more flavorful skin.
• Prick the potato with a fork so steam escapes during baking. Unpricked potatoes can burst in the oven.
• Save the scooped-out potato flesh for mashed potatoes or soup. Don’t waste it.
• Serve immediately after assembling. The skins lose their crispness as they sit.

Variations

• With chives: Add a scatter of finely snipped chives over the caviar for color and a mild onion note.
• Creme fraiche swap: Use creme fraiche instead of sour cream for a richer, less tangy flavor.
• Lox style: Add a few capers and a thin slice of red onion for a bagel-and-lox inspired potato skin.