Photo: Jeff Kauck; Styling: Melanie J. Clarke
4 servings (serving size: 1 potato)

Pair these spuds with a green salad. We tested this recipe with hot-smoked salmon fillets, but the canned variety will work fine.

How to Make It

Step 1

Preheat oven to 450°.

Step 2

Bake potatoes at 450° for 50 minutes or until done; cool slightly.

Step 3

Reduce oven temperature to 400°.

Step 4

Cut each potato in half lengthwise, and scoop out pulp, leaving a 1/4-inch-thick shell. Combine potato pulp, onions, and next 7 ingredients (through salmon) in a large bowl, stirring until blended. Spoon potato mixture into shells. Sprinkle cheese evenly over potatoes. Bake at 400° for 15 minutes or until thoroughly heated.

Ratings & Reviews

MegLee's Review

January 09, 2011
Amazing! I too didn't have horseradish but I used about 2T of worcestershire and about a T of lemon juice to the mixture. I couldn't believe how much the filling expanded when adding the salmon! But it is a beautiful dish and is so smooth and creamy. I also only used 1T of butter and about 2T of milk, and 2T of miracle whip instead of 1/2 c. sour cream. I don't even think I needed the miracle whip at all!!

lsdarcey's Review

January 07, 2009

persnipity's Review

May 06, 2012
Awesome and pretty easy. I dont use as much horseraddish as it calls for and the salmon I get is very smoked. Adds a nice flavor.

olivettepointe's Review

November 18, 2013
I will keep this recipe handy. Super easy and delicious!

Amocat's Review

February 16, 2010
I've been been trying a number of healthy "budget" recipes lately in a effort to reduce our grocery expenses. The twice baked salmon potatoes have been the best find yet! First, when you are eating smoked salmon you don't feel like you are eating a penny-pinching dinner. Second, these have got to be impossible to mess up! This would even work to serve to guests. Especially if you are pinching pennies and/or want a no-fail recipe. I followed the recipe except I forgot to pick up horseradish (rats!) so I skipped it. I will make this again with the horseradish as I think it would be even better. Also, replaced the sour cream with creme fraiche because I had some I needed to use up. I think that the recipe could work well with tuna as well if you couldn't find/didn't want to buy salmon. Tuna might be a little more kid-friendly too as smoked salmon has a rather strong taste.

Reg1003's Review

January 27, 2015
Really really tasty!! The only real change I made was I used fresh salmon from the previous night. (I was looking for a recipe for our leftovers!) It was delicious and easy. I also added fresh parsley because I had that on hand. Served with a caesar salad...

kgajewski's Review

April 09, 2012

Emz101's Review

June 12, 2011
I thought this recipe was wonderful. I didn't have smoked salmon so I just used a can of salmon, as well I did not have any horseradish so I threw in about 2 TBS. of cream cheese. The end result was so smooth and creamy with just the perfect hit of salmon, it tasted like a restaurant dish! The potato's with all the filling was quite large so I only ate a half of one, but my boyfriend ate his whole one plus my other half. I served this with brown butter broccoli and creamed corn, amazing dinner with tons of veg!

kallen18's Review

July 02, 2011
Well worth the cooking time it takes to produce this dish.

ThreeCityCook's Review

June 24, 2011