Stuffed Potato Skins with Salmon

Name: Stuffed Potato Skins with Salmon
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Ingredients: 4 large russet potatoes; 1 cup cooked salmon, flaked; 1/2 cup cream cheese, softened; 1/4 cup sour cream; 2 tablespoons chopped fresh dill; 2 tablespoons chopped chives; 1 cup shredded cheese (cheddar or mozzarella); Salt and pepper to taste; Olive oil for brushing

Highlighted under: Exotic Global Recipes

Every time I make stuffed potato skins with salmon, I’m reminded of the perfect balance of textures and flavors that come together in every bite. The crispy potato skins provide a delightful crunch, while the creamy filling is rich with the savory taste of salmon and cream cheese. These appetizers are a hit at every gathering, and I love that they can be made in advance to make hosting easier. Whether for a party or a cozy night in, this recipe always satisfies my cravings for something comforting yet elegant.

Created by

Andrea

Last updated on 2026-02-07T17:34:27.975Z

When I first experimented with stuffed potato skins, I knew I wanted to elevate them beyond the traditional toppings. Using salmon was a game-changer, offering a new layer of flavor. Baking the skins until they're perfectly crispy is crucial—it enhances the overall eating experience. I've found that blending cream cheese with herbs brightens the filling, making each bite refreshing.

I also love the versatility of this dish. You can use leftover salmon or even substitute with other proteins. Each variation brings its own unique twist. These potato skins have become a staple in my home for gatherings and special occasions.

Why You'll Love This Recipe
Savory salmon complements the crispy potato skins beautifully
Creamy filling with a hint of herbs adds a fresh taste
Great for entertaining or a cozy night in

Choosing the Right Potatoes

When making stuffed potato skins, the choice of potato is crucial for achieving that perfect texture. I recommend using large russet potatoes because of their starchy content, which leads to a fluffy interior once baked. The skins are thick enough to hold the filling and crisp up nicely without losing structural integrity. If russet potatoes are unavailable, you could use Yukon Gold for a creamier texture, but they might not get as crispy.

Make sure to choose potatoes that are firm and free from blemishes. The size matters as well; larger potatoes will offer more filling space. For a twist, try experimenting with sweet potatoes for a naturally sweeter flavor profile, but keep in mind the filling may require adjustments.

Optimizing the Filling Texture

The filling is where the magic happens, and achieving the perfect creamy consistency is essential. Make sure your cream cheese is softened to room temperature before mixing; this helps it incorporate smoothly without lumps. If you're in a hurry, you can microwave it for about 15-20 seconds to soften it without melting.

When combining the salmon with the other ingredients, be gentle to avoid breaking the salmon into too small pieces. You want to retain some texture so each bite has that delightful salmon flavor without it becoming a paste. If you're looking for a different flavor dimension, consider adding a splash of lemon juice to brighten the filling.

Enhancing the Final Bake

For the final baking step, make sure your oven is fully preheated to 375°F (190°C) to ensure the cheese melts perfectly without overcooking the potato skins. Watch for signs of doneness; the cheese should be golden and bubbling, indicating that the filling is heated through. If your cheese isn’t browning as expected, consider switching to the broiler for the last couple of minutes, closely monitoring to prevent burning.

To elevate this dish even further, think about adding a drizzle of smoked paprika or a sprinkle of capers before serving. These additions not only enhance the visual appeal but also introduce a burst of flavor that complements the richness of the salmon and cheese.

Ingredients

Gather these ingredients to create your delicious stuffed potato skins:

Ingredients

4 large russet potatoes
1 cup cooked salmon, flaked
1/2 cup cream cheese, softened
1/4 cup sour cream
2 tablespoons chopped fresh dill
2 tablespoons chopped chives
1 cup shredded cheese (cheddar or mozzarella)
Salt and pepper to taste
Olive oil for brushing

Make sure to have all the ingredients ready before you start preparing the dish!

Instructions

Follow these steps to create your stuffed potato skins:

Prepare the Potatoes

Preheat your oven to 400°F (200°C). Wash and scrub the russet potatoes thoroughly. Pierce each potato several times with a fork to allow steam to escape during baking. Rub them with olive oil and sprinkle with salt. Place them directly on the oven rack and bake for about 45-50 minutes, or until fork-tender.

Make the Filling

Once the potatoes are done, remove them from the oven and let them cool for a few minutes. Cut the potatoes in half lengthwise and carefully scoop out most of the flesh, leaving a thin layer for structure. In a bowl, mix the scooped potato flesh with cream cheese, sour cream, flaked salmon, dill, chives, salt, and pepper until well combined.

Fill and Bake

Preheat the oven to 375°F (190°C). Spoon the salmon mixture back into the potato skins, piling it high. Top with shredded cheese. Arrange the filled skins on a baking sheet and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.

Serve and Enjoy

Remove the stuffed potato skins from the oven and let them cool slightly before serving. You can garnish with extra chives or dill. Enjoy these delightful appetizers hot!

Now you’re ready to dig into these amazing stuffed potato skins!

Pro Tips

For extra flavor, consider adding a squeeze of lemon juice to the filling or serving with a side of tartar sauce.

Make-Ahead Tips

Stuffed potato skins can be prepared in advance, making them a great option for meal prep or entertaining. After filling the potato skins, you can cover them tightly with plastic wrap and refrigerate for up to 24 hours before baking. This not only saves time on the day of your gathering but also allows the flavors to marry together, often resulting in an even tastier filling.

If you're looking to store leftovers, they can be kept in an airtight container in the refrigerator for up to 3 days. To reheat, place the potato skins on a baking sheet and warm them in a preheated oven at 350°F (175°C) for about 10-15 minutes, ensuring they retain their crispiness.

Serving Suggestions

These stuffed potato skins are versatile and can be served as an elegant appetizer or a hearty snack. Pair them with a simple side salad dressed in a light vinaigrette for a complete meal. Alternatively, serve them alongside a zesty dipping sauce, like a homemade dill mayo or a squeeze of fresh lemon, to enhance the salmon's flavor.

For gatherings, consider presenting them on a large platter garnished with fresh herbs and lemon wedges. This not only adds vibrancy to your serving dish but also invites guests to customize their experience with added flavors.

Ingredient Substitutions

Should you need to accommodate dietary restrictions or preferences, there are several substitutions that work well in this recipe. For those who prefer a vegetarian option, you can substitute the salmon with cooked mushrooms or black beans mixed with additional spices for a savory filling.

If you're looking to reduce calories or fat, light cream cheese or Greek yogurt can be used in place of regular cream cheese and sour cream. These swaps may alter the creaminess slightly, but they'll still provide a delicious base for your filling.

Questions About Recipes

→ Can I use other types of fish?

Yes, you can substitute salmon with tuna, crab, or even a plant-based alternative.

→ How can I store leftovers?

Store any leftover stuffed potato skins in an airtight container in the refrigerator for up to 3 days.

→ Can I make these ahead of time?

Absolutely! You can prepare the potato skins and filling ahead of time, then assemble and bake right before serving.

→ What can I serve with these potato skins?

They pair wonderfully with a light salad or a dipping sauce like ranch or tartar sauce.