Photo: Howard L. Puckett; Styling: Lydia Degaris-Pursell
Yield:
12 servings (serving size: 1 stuffed potato half)

Category Finalist, Starters and Drinks. "I love Ireland and the country's wonderful food. When I think of Irish food, the first items that come to mind are potatoes, salmon, and cheese." --Abigail McMahon, Sherman Oaks, CA

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Rub potatoes with oil; sprinkle with 1/4 teaspoon salt. Place potatoes on a jelly-roll pan coated with cooking spray. Bake at 400° for 35 minutes or until tender. Remove from oven; cool 10 minutes.

Step 3

Cut potatoes in half crosswise; cut off a small portion of the rounded edge so the potato will stand upright. Carefully scoop out about 1 teaspoon pulp from each half, leaving the shells intact. Combine potato pulp, milk, butter, pepper, cheese, and remaining 1/4 teaspoon salt in a bowl. Spoon about 1 heaping teaspoon potato mixture into each potato shell. Arrange stuffed potatoes on a jelly-roll pan; top each with 1/2 teaspoon chopped salmon. Bake at 400° for 15 minutes or until thoroughly heated.

Ratings & Reviews

ConvivialCoach's Review

tara31
March 29, 2013
N/A

dunwoodycooks's Review

teafortwo
January 30, 2012
N/A

LisaMc1061's Review

Patty42
January 19, 2012
These were the hit of a brunch I hosted. People loved them! Time consuming to make, but worth it. I used mini red potaoes.

Patty42's Review

ConvivialCoach
December 04, 2011
Easily done ahead and heated prior to serving. A bit different, attractive presentation and super duper yummy!!!

juliannne's Review

juliannne
December 02, 2011
N/A

teafortwo's Review

dunwoodycooks
April 09, 2011
Delicious! I used mini red potatoes for a bite sized appetizers. I added very thinly sliced green onion. These vanished in minutes at a potluck.

tara31's Review

LisaMc1061
January 08, 2011
Delicious and elegant presentation! Served for Thanksgiving dinner and they were a huge hit!

CarolinSanJose's Review

CarolinSanJose
December 10, 2009
Delicious...used small yukon potatoes, and served them as an appetizer. Instead of the salmon, I used bacon that I cooked ahead of time until it was crispy. They were a hit!