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| Baked Potatoes with Smoked Salmon and Capers |
"These warm potato-smoked salmon bites may be the hit of your subsequent birthday party. Smoked salmon is mixed with clean yogurt, dill, and capers, and tops crispy potato skins."
Ingredients :
- 4 small (three ounce) baking (russet) potatoes
- three tablespoons olive oil, divided
- salt and floor black pepper to flavor
- 1 tablespoon butter
- 1 (3 ounce) fillet smoked salmon, chopped
- 1 tablespoon lemon juice
- 3 oz Greek yogurt
- 2 tablespoons chopped clean dill
- 1 tablespoon capers
- five sprigs clean dill
Instructions :
| Prep : 20M | Cook : 6M | Ready in : 1H32M |
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- Preheat oven to 400 degrees F (200 stages C).
- Brush potatoes with 2 tablespoons olive oil, sprinkle with salt, and region on a baking sheet.
- Bake inside the preheated oven until easily pierced with a knife, approximately 1 hour. Cool until they may be without problems treated.
- Halve potatoes lengthwise and scoop out a number of the flesh, leaving a small amount at the skins. Cut hollowed out potato halves in half so that you emerge as with quarters.
- Melt butter and remaining 1 tablespoon olive oil in a small skillet and season with salt and pepper. Brush melted butter aggregate onto potatoes and vicinity back at the baking sheet.
- Bake at 400 degrees F (200 levels C) until golden, 12 to 15 mins. Cool barely earlier than filling.
- Drizzle salmon with lemon juice. Combine salmon, Greek yogurt, chopped dill, and capers until well mixed. Spoon small dollops of filling into each quartered potato and garnish with dill fronds.
Notes :
- Use scooped-out potato flesh in soups, pie toppings, or fish desserts.
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