Twice Baked Potatoes with Smoked Salmon and Chives
These smoked salmon and chives twice baked potatoes give the traditional recipe a modern twist. The smoky flavor and creamy texture are deliciously balanced.
russet, about 1/2 pound (8 ounces) each
cut into 1/2-inch pieces
or green part of scallions, minced
salt and black pepper
at room temperature
Place the oven rack to upper middle position and preheat to 400℉ (200℃).
Scrub the potatoes, pat them dry with paper towel or clean kitchen towel, and rub the skin all lover with olive oil.
Place oiled potatoes onto a large baking sheet with foil or baking mat.
Bake the potatoes until the skin is very brown and crispy and a wooden stick can go through the skin easily, 55 to 65 minutes.
Use an oven mitt to touch the hot potatoes, place the potatoes long side down, cut the potatoes into the half lengthwise from the narrowed side.
Scoop the flesh into a bowl with a dinner spoon, only about ¼ inch thick flesh is attached to the potato shell.
Place the now-empty potato shells on the same baking sheet, put it back to the oven, continue cooking the shells for 8 to 12 minutes, until the shells become a bit crispy and dry.
While the shells are in the oven, mash the potato flesh with potato masher or the back of a fork until very smooth.
Add the smoked salmon, sour cream, butter milk, and chives, stir until well mixed.
Season to taste with salt and black pepper.
When the shells are done in the oven, remove them from the oven, then switch the oven to broil.
Spoon the potato mixture into the shells that are hold by your kitchen mitt, piling up the center a little bit higher.
Broil in the oven until crisp on top, and brown at the spots, about 10 minutes.
Remove from the oven and let cool for another 8 to 10 minutes before serving.
Sprinkle with more chives or green onions if desired.