If you’re looking for a delightful appetizer or a light lunch that combines elegance with simplicity, look no further than these Mini Baked Potatoes with Sour Cream and Smoked Salmon. These bite-sized beauties pack a punch of flavor while being incredibly easy to prepare. Picture perfectly baked new potatoes, their skins crisped to perfection, filled with creamy sour cream and topped with the luxurious taste of smoked salmon. This dish is not only visually appealing but also a wonderful option for entertaining guests or treating yourself.
Let’s dive into the details of this delicious recipe that will surely become a favorite in your kitchen!
What You’ll Love About This Recipe
- Quick and easy preparation with minimal ingredients.
- Perfectly sized for appetizers or small bites.
- Rich flavors from the combination of creamy sour cream and smoky salmon.
- Great for entertaining or casual gatherings.
- Versatile and can be adapted with different toppings.
What to Buy
- 500g new potatoes – these small potatoes are ideal for baking due to their creamy texture.
- 1 tablespoon olive oil – for that perfect golden crisp on your potatoes.
- A generous pinch of salt – enhances the overall flavor of the dish.
- 1 tablespoon chopped fresh chives – adds a fresh, mild onion flavor.
- 100ml sour cream (approximately 5 tablespoons) – for a creamy, tangy filling.
- 100g packet smoked salmon – choose high-quality salmon for the best taste.
- Additional chives for garnish – because a little extra garnish never hurt anyone!
Recommended Tools
- Baking sheet – to roast the potatoes evenly.
- Mixing bowl – for combining the sour cream and chives.
- Sharp knife – for slicing the potatoes and salmon.
- Small spoon – for scooping out the baked potatoes.
- Measuring spoons – for accurate ingredient measurements.
Step-by-Step: Mini Baked Potatoes with Sour Cream and Smoked Salmon
Step 1: Preheat the Oven
Set your oven to 200°C (400°F) to get things warmed up while you prepare the potatoes.
Step 2: Prepare the Potatoes
Thoroughly wash the new potatoes under cold water to remove any dirt. Pat them dry with a kitchen towel.
Step 3: Season the Potatoes
In a mixing bowl, toss the new potatoes with 1 tablespoon of olive oil and a generous pinch of salt until they are evenly coated.
Step 4: Bake the Potatoes
Arrange the seasoned potatoes on a baking sheet in a single layer. Bake in the preheated oven for about 25-30 minutes, or until they are tender when pierced with a fork and golden brown on the outside.
Step 5: Prepare the Filling
While the potatoes are baking, mix the sour cream and chopped chives in a small bowl. You can adjust the seasoning with a bit of salt or pepper if desired.
Step 6: Assemble the Potatoes
Once the potatoes are baked and cool enough to handle, slice each potato in half lengthwise. Carefully scoop out a small portion of the insides to create space for the filling.
Step 7: Fill and Top
Spoon the chive-sour cream mixture into each potato half and top with a piece of smoked salmon. Garnish with additional chopped chives for a pop of color and flavor.
Fresh Seasonal Changes
- In spring, consider adding fresh herbs like dill or parsley for a brighter flavor.
- In summer, serve with a dollop of cucumber tzatziki for a refreshing twist.
- In autumn, a sprinkle of smoked paprika can add a lovely warmth.
- In winter, serve with a sprinkle of lemon zest to brighten the dish.
Errors to Dodge
- Overcrowding the baking sheet can lead to uneven cooking; make sure the potatoes have space.
- Using cold ingredients for the filling can cause the sour cream to thicken; let it come to room temperature.
- Not allowing the potatoes to cool slightly before filling can lead to a messy presentation.
- Choosing low-quality smoked salmon may result in a less flavorful dish; always opt for the best you can find.
Make-Ahead & Storage
If you want to prepare Mini Baked Potatoes with Sour Cream and Smoked Salmon ahead of time, you can bake the potatoes and prepare the filling separately. Store the baked potatoes in an airtight container in the refrigerator for up to two days. The sour cream mixture can also be prepared in advance and kept covered in the fridge. When ready to serve, simply assemble the dish, and enjoy!
Common Questions
Can I use other types of potatoes for this recipe?
Yes! While new potatoes work best due to their creaminess, you can use other small potatoes like fingerlings or even baby red potatoes. Just adjust the baking time as needed.
How can I make this dish vegetarian?
To make Mini Baked Potatoes vegetarian, simply omit the smoked salmon and consider topping with avocado slices or roasted vegetables for added flavor and texture.
What can I substitute for sour cream?
If you’re looking for an alternative to sour cream, Greek yogurt is a fantastic option. It has a similar tangy flavor and creamy texture, making it a perfect substitute.
Can I freeze these baked potatoes?
It’s not recommended to freeze the filled potatoes due to the texture changes in the sour cream and salmon. However, the baked potatoes can be frozen before filling, then reheated and filled just before serving.
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That’s a Wrap
These Mini Baked Potatoes with Sour Cream and Smoked Salmon are not just a treat for the taste buds but also a feast for the eyes. They embody the essence of comfort food while remaining chic enough for any gathering. Whether you are hosting a dinner party or enjoying a cozy night in, this recipe is sure to impress. The combination of crispy potatoes, creamy sour cream, and rich smoked salmon creates a harmony of flavors that is simply irresistible.
As you prepare this dish, remember to have fun with it! Feel free to experiment with different toppings and herbs to make it your own. Happy cooking, and enjoy every delightful bite of your Mini Baked Potatoes with Sour Cream and Smoked Salmon!
Mini Baked Potatoes with Sour Cream and Smoked Salmon
Equipment
- Baking Sheet
- Mixing Bowl
- Sharp Knife
- Small spoon
- Measuring Spoons
Ingredients
- 500 g new potatoes small
- 1 tablespoon olive oil
- 1 pinch salt generous
- 1 tablespoon chopped fresh chives
- 100 ml sour cream approximately 5 tablespoons
- 100 g smoked salmon packet
- additional chopped chives for garnish
Instructions
- Set your oven to 200°C (400°F) to get things warmed up while you prepare the potatoes.
- Thoroughly wash the new potatoes under cold water to remove any dirt. Pat them dry with a kitchen towel.
- In a mixing bowl, toss the new potatoes with 1 tablespoon of olive oil and a generous pinch of salt until they are evenly coated.
- Arrange the seasoned potatoes on a baking sheet in a single layer. Bake in the preheated oven for about 25-30 minutes, or until they are tender when pierced with a fork and golden brown on the outside.
- While the potatoes are baking, mix the sour cream and chopped chives in a small bowl. You can adjust the seasoning with a bit of salt or pepper if desired.
- Once the potatoes are baked and cool enough to handle, slice each potato in half lengthwise. Carefully scoop out a small portion of the insides to create space for the filling.
- Spoon the chive-sour cream mixture into each potato half and top with a piece of smoked salmon. Garnish with additional chopped chives for a pop of color and flavor.
Notes
- Store baked potatoes and sour cream mixture separately in the fridge for up to two days.
- Use other small potatoes like fingerlings or baby red potatoes if preferred.
- For a vegetarian option, omit smoked salmon and add avocado or roasted vegetables.
- Allow potatoes to cool slightly before filling to avoid messy presentation.
- Experiment with seasonal toppings like dill, paprika, or lemon zest for added flavor.
