Twice baked potatoes with smoked salmon and cibulet
8 servings
100 minutes
Twice-baked potatoes with smoked salmon and chives is a gourmet dish that combines the tenderness of potatoes, the smoky aroma of salmon, and the freshness of chives. The roots of this recipe trace back to Italian culinary traditions where simple ingredients are transformed into gastronomic delights through careful preparation. After double baking, the potato becomes crispy on the outside and airy on the inside, while the creamy filling enriched with butter and sour cream reveals the rich flavor of smoked salmon. The light spiciness of chives adds fresh notes to the dish. It is perfect as a refined treat for a cozy dinner or festive gathering. Served hot, accompanied by a light salad or a glass of white wine.
1
Wash the potatoes well with a brush and dry them. Then poke each tuber several times with a fork and place in the microwave for 6-12 minutes on high power, turning the potatoes once halfway through. Set the rack in the oven at medium level and preheat to 230 degrees.
- Potato: 900 g
2
Place the potatoes directly on the rack and bake for 20 minutes — check readiness with a toothpick. Remove the potatoes and let them cool for 10 minutes. Reduce the temperature to 180 degrees.
3
Cut the potato in half and scoop out the flesh with a spoon into a separate bowl. Place the potato halves on a baking sheet and return to the oven for 10 minutes to make them crispy. Meanwhile, mix the potato flesh with diced salmon, sour cream, buttermilk, butter, and chopped chives. Add salt and pepper and mix again.
- Smoked salmon: 115 g
- Sour cream: 5 tablespoon
- Buttermilk: 5 tablespoon
- Unsalted butter: 2 tablespoons
- Onion-sibulet: 12 g
- Salt: to taste
- Ground black pepper: to taste
4
Remove the potato halves from the oven and increase the temperature to 260 degrees. Carefully spoon the filling into the potato. Bake for 15 minutes, let cool for 10 minutes before serving.