Smoked Salmon Stuffed Red Potatoes PDF Print E-mail
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Prep: 20 min. •  Cook: 12 min. •  Serves: 7


  • 16 oz. Potato Inspirations™ potatoes (Recipe favorite: Enchanted Rose)
  • 4 oz. reduced-fat cream cheese, cubed
  • 3 oz. smoked salmon or lox
  • 2 tbsp. chopped green onion
  • 2 tsp. dill weed
  • 1 tsp. lemon juice
  • ⅛ tsp. salt
  • ⅛ tsp. pepper
  • Fresh dill sprigs


Place the potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat and simmer, covered, 10-12 minutes, or until potatoes are tender.

In a food processor, combine the cream cheese, salmon, onion, dill, lemon juice, salt and pepper. Cover and process until smooth; set aside.

Drain potatoes and immediately place in ice water. Drain and pat dry with paper towels. Cut a thin slice off the bottom of each potato to allow it to sit flat and cut in half. With a melon baller, scoop out a small amount of potato, allowing room for mixture.

Pipe or spoon salmon mixture into potatoes. Garnish with dill sprigs.