Best 4 Baby Potatoes Stuffed With Smoked Salmon Salad Recipes

Indulge in a delightful culinary experience with our collection of stuffed baby potato recipes, a harmonious blend of flavors and textures that will tantalize your taste buds. These bite-sized delicacies are not only visually appealing but also incredibly versatile, allowing for endless variations of fillings and toppings. From the classic combination of smoked salmon and creamy dill sauce to the tangy zest of goat cheese and sun-dried tomatoes, each recipe offers a unique taste adventure. Explore the vibrant flavors of Mediterranean-inspired potatoes bursting with feta, olives, and fresh herbs, or savor the smoky richness of chorizo and Manchego cheese. For a vegetarian delight, discover the goodness of spinach and artichoke-stuffed potatoes, a symphony of flavors that will leave you craving more. With step-by-step instructions and a treasure trove of culinary inspiration, this article is your ultimate guide to creating mouthwatering stuffed baby potatoes that will steal the show at any gathering.

Let's cook with our recipes!

SMOKED SALMON STUFFED BAKED POTATOES

Smoked Salmon Stuffed Baked Potatoes image

Step aside, bacon--these loaded baked potatoes are stuffed with smoked salmon, sour cream and chives for a fresh take on this comfort-food staple, and an easy healthy dinner.

Provided by Devon O'Brien

Categories Healthy Smoked Salmon Recipes

Time 30m

Number Of Ingredients 6

Ingredients

4 medium russet potatoes (about 8 ounces each)
½ cup reduced-fat sour cream
1 cup diced tomato
½ cup thinly sliced red onion
4 ounces smoked salmon, cut into 1-inch pieces
4 teaspoons chopped fresh chives

Steps:

Pierce potatoes all over with a fork. Microwave on Medium, turning once or twice, until soft, about 20 minutes. (Alternatively, bake potatoes at 425 degrees F until tender, 45 minutes to 1 hour.) Transfer to a clean cutting board and let cool slightly.
Holding them with a kitchen towel to protect your hands, make a lengthwise cut to open the potato, but don't cut all the way through. Pinch the ends to expose the flesh.
Top each potato with some sour cream, tomato, onion, salmon and chives. Serve warm.

Nutrition Facts : Calories 256.1 calories, Carbohydrate 42.9 g, Cholesterol 18.2 mg, Fat 5.1 g, Fiber 3.6 g, Protein 11.2 g, SaturatedFat 2.6 g, Sodium 230.7 mg, Sugar 3.2 g

SALMON-STUFFED POTATOES

Salmon-Stuffed Potatoes image

Here's a tasty twist on twice-baked potatoes from Carolyn Schmeling of Brookfield, Wisconsin. The spuds are stuffed with a rich mixture of potato, sour cream and smoked salmon, then sprinkled with chives. They're hearty enough to be served as a main dish alongside a salad or bowl of soup.

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

4 medium baking potatoes (about 8 ounces each)
1/2 cup reduced-fat sour cream
1/2 cup buttermilk
1 tablespoon butter
1/4 teaspoon salt
1/8 teaspoon pepper
4 ounces smoked salmon or lox, cut into 1/2-inch pieces
4 teaspoons minced chives

Steps:

Scrub and pierce potatoes. Bake at 400° for 40-60 minutes or until tender. Cool until easy to handle. Cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving a thin shell., In a bowl, mash the pulp with sour cream. Stir in the buttermilk, butter salt, and pepper. Gently fold in salmon. Spoon into potato shells. Sprinkle with chives.

Nutrition Facts : Calories 307 calories, Fat 7g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 820mg sodium, Carbohydrate 52g carbohydrate (0 sugars, Fiber 4g fiber), Protein 11g protein. Diabetic Exchanges

SMOKED SALMON NEW POTATOES

Smoked Salmon New Potatoes image

Give twice-baked potatoes a rest this year and try these stuffed spuds. Smoked salmon and cream cheese blended with lemon juice and dill are simply piped into small red potatoes. Leftovers are even good with eggs for breakfast. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Appetizers

Time 50m

Yield 3 dozen.

Number Of Ingredients 9

Ingredients

36 baby red potatoes (1-1/2 inches wide, about 1-1/2 pounds)
1 package (8 ounces) reduced-fat cream cheese, cubed
2 packages (3 ounces each) smoked salmon or lox
2 tablespoons chopped green onion
2 tablespoons snipped fresh dill or 2 teaspoons dill weed
2 teaspoons lemon juice
1/8 teaspoon salt
1/8 teaspoon pepper
Fresh dill sprigs

Steps:

Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, until tender, 15-20 minutes. Drain potatoes; immediately drop in ice water. Drain; pat dry., Cut a thin slice off the bottom of each potato to allow them to lie flat. Using a melon baller, remove a small portion from the top of each potato. , For filling, place all remaining ingredients except dill sprigs in a food processor; process until smooth. To serve, pipe or spoon about 2 teaspoons filling into each potato. Top with dill sprigs. Refrigerate leftovers.

Nutrition Facts : Calories 35 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 67mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

SMOKED SALMON AND BABY POTATO SALAD ( WEDDING BUFFET)

Smoked Salmon and Baby Potato Salad ( Wedding Buffet) image

This is an elegan salad perfect for a buffet. Serves 10. If you are expecting Vegetarians make a batch and replace the salmon with quail's eggs. This salad can be made a day ahead but keep every thisng seperate, potatoes in a covered bowl, chopped salmon in another container and the dressing in a jar.

Provided by Wild Thyme Flour

Categories Potato

Time 30m

Yield 10 serving(s)

Number Of Ingredients 10

Ingredients

1 kg baby potato (new potato)
80 g capers (in vinegar)
200 g smoked salmon
2 teaspoons coarse grain mustard
3 tablespoons fresh lemon juice
5 tablespoons olive oil
6 tablespoons mayonnaise
1 teaspoon sugar
2 teaspoons cognac (* optional)
2 tablespoons chopped fresh chives (or fresh dill)

Steps:

Boil potatoes until tender. Peel or leave the peel on and just slice in half when cold.
Cut the salmon into strips and mix with the capers.
place the dressing ingredients except for the herbs and blend until emulsified. Add the herbs.
Mix all the ingredients gently by hand and place in a large glass bowl.
Sprinkle a few more chopped herbs on top.

Nutrition Facts : Calories 199.2, Fat 10.7, SaturatedFat 1.6, Cholesterol 6.9, Sodium 462.8, Carbohydrate 20.8, Fiber 2.5, Sugar 1.9, Protein 6

Tips:

Choose small, firm baby potatoes for even cooking and a good ratio of filling to potato.
Pierce the potatoes with a fork before boiling to prevent them from bursting.
Use a melon baller or small spoon to scoop out the potato centers, leaving a 1/4-inch border.
Be gentle when handling the potato shells to prevent them from breaking.
Chill the smoked salmon salad before stuffing the potatoes to help it hold its shape.
Use a piping bag or spoon to fill the potato shells with the smoked salmon salad.
Top the stuffed potatoes with additional smoked salmon, chopped chives, or dill for garnish.
Serve the stuffed potatoes immediately or chill them for later.

Conclusion:

Baby potatoes stuffed with smoked salmon salad are a delicious and elegant appetizer or main course. They are easy to make and can be prepared ahead of time. The combination of creamy smoked salmon salad and tender baby potatoes is sure to please everyone at your table. With a few simple tips and tricks, you can create this stunning dish that is sure to impress your guests.