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Appetizers & snacks

Twice-Baked Fingerling Potatoes with Smoked Salmon
Ingredients
Make-Ahead: In Step 4, stuff potatoes, but do not broil. Cover and refrigerate for up to 1 day.
2 lb. fingerling potatoes
1 Tbsp. olive oil
4 oz. hot-smoked salmon
1/3 cup sour cream, plus extra for garnish
2 scallions, sliced thin, plus extra for garnish
1 Tbsp. prepared horseradish
Salt and pepper
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Twice-Baked Fingerling Potatoes with Smoked Salmon

Twice-Baked Fingerling Potatoes with Smoked Salmon

Twice-Baked Fingerling Potatoes with Smoked Salmon
One Star Guiding Stars
  • Servings:Makes 10 to 12
  • Prep Time:40 minutes
  • Cook Time:60 minutes
directions
1. Place a rack in the upper-middle of oven and heat to 425 degrees. On a foil-lined baking sheet, toss potatoes with oil and bake until fork-tender, about 40 minutes. Set aside until cool enough to handle, then halve lengthwise. Reserve baking sheet.
2. Scoop potato flesh into a medium bowl, leaving a 1/8" border all around. Place potato shells, skin-side down, on the baking sheet and bake until lightly browned and crisped, about 10 minutes.
3. Meanwhile, mash potato flesh until smooth. Stir in remaining ingredients and season with salt and pepper to taste.
4. Stuff mixture into shells and broil until tops are spotty brown, about 5 minutes. Before serving, dollop each potato with sour cream and garnish with scallions.
Source: Hannaford fresh Magazine, January - February 2016
 
 
 
 
 
 
 
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