These smoked salmon stuffed Hasselback potatoes are delicious any time of day! They also make an excellent post-workout meal, simply make the potatoes ahead of time and heat them in the microwave when you are ready to eat.
2 large Yellow potatoes (or 4 medium-sized potatoes)
1 Tablespoon organic canola oil, olive oil, or melted butter
4 oz. smoked salmon, cut into smaller pieces
3 Tablespoons nonfat plain Skyr or Greek yogurt
3 scallions, rinsed and chopped
Prep Time: 10min | Cook Time: 60min
Preheat oven to 425 °F.
Wash and dry potatoes. Place on a cutting board and line up another cutting board behind them so that it touches the potatoes. Slice almost all the way down, using the extra cutting board to prevent you from slicing all the way through. Make slices about ¼-inch apart.
Place potatoes on a baking sheet or glass baking dish. Brush a little of the oil or butter onto the area beneath them and then brush the tops with a little bit of the fat. (Works best with a pastry brush).
Bake in the oven for 30 minutes and brush the tops, which should be starting to open up a bit, with more oil or butter.
Continue to bake for another 15-30 minutes, until soft when pierced. Brush with oil once again once during the remainder of baking or at the end.
If saving potatoes for later, let cool and then transfer to an airtight glass container and store in the refrigerator. Reheat in the microwave when ready to serve.
When ready to serve, stuff the smoked salmon between the potato slivers as pictured. Top with Skyr or Greek yogurt and scallions. Enjoy!
Salt not added due to sodium from the smoked salmon, however, you could sprinkle a pinch of sea salt on if desired
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