Mini Baked Potatoes with Sour Cream and Smoked Salmon
These Mini Baked Potatoes with Sour Cream and Smoked Salmon are elegant, easy, and perfect for entertaining or a light lunch!
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.