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.

Disclosure: By posting this recipe I am entering a recipe contest sponsored by Potatoes USA and am eligible to win prizes associated with the contest. I was not compensated for my time.

Potatoes: Fuel for Athletes and Weekend Warriors

Whether you’re a casual runner, a weekend warrior, or a competitive athlete, eating well is essential to performing your best and proper muscle recovery.

And what is the main source of fuel preferred by your body during exercise? Carbs! Preferably complex carbs like oatmeal, brown rice, quinoa, lentils, beans, and potatoes.

Potatoes often get a bad rep as being too starchy or even being considered a white carb like white bread or white rice. But they are actually a nutrient-dense complex carbohydrate with more potassium than a banana!

Potatoes provide the carbohydrate, potassium, and energy you need to perform at your best. This makes them an excellent food choice both before and after you work out.

The Importance of Post-Workout Fuel

I don’t know about you, but after a long or intense workout, I like to eat ASAP. Sometimes I’m not even that hungry right away, but I know the importance of replenishing those glycogen stores right away, preferably within 30 minutes.

Glycogen is how carbohydrate is stored in the liver and muscle. Your body depends on glycogen stores for energy during long or intense workouts that last for 45 minutes or more. To replenish your glycogen stores you should eat a meal that contains adequate carbohydrates and protein and some fat.

Another important component of post-workout refueling is to make sure your meal contains potassium and sodium to help replace lost electrolytes lost in your sweat.

So whether it’s a 5-mile run, soccer practice, or an intense cross-training session, it’s important sure to refuel properly.

The Hasselback Potato

So here’s a fun way to refuel: Hasselback Potatoes with Smoked Salmon! Just add a large glass of water, a side salad of greens if you want, and you have a perfect post-workout meal!

The trendy Hasselback style of preparing a potato actually originated in Sweden. These days it has become a popular way of preparing a variety of vegetables; in a previous blog post, I show how to make Hasselback beets.

Ok, I know what you are thinking. A Hasselback potato after a workout? Seriously? Who has time for that?

Well, that’s what I was thinking too…at first. But then I realized you could easily make the potato ahead of time and heat it up when you are ready to eat. I tested this method and the potato was just as delicious reheated almost a day later as it was when it was fresh. Aside from slicing the potato, there is minimal work involved–you just let it bake in the oven like you would a baked potato.

Based on using one large Yukon Gold potato per person, this meal provides about 67 grams of carbohydrates, 21 grams of protein, and 10 grams of fat. Post-workout meals should contain at least 50 grams of carbohydrates, at least 10 grams of protein, less than 20% of calories from fat, at least 100 milligrams of potassium, sodium, and fluid. Add a glass of water to this meal and it meets all those requirements! The smoked salmon also provides good fat in the form of omega-3 fatty acids.

[bctt tweet=”Refuel post-workout with these smoked salmon stuffed Hasselback potatoes!” username=”halsanutrition”]

The 5-minute Option: Microwave Baked Potato with Smoked Salmon

Of course, if fancy-schmancy slicing isn’t your thing or you have zero time to even bake a potato, no worries! You can get all the nutrients in this meal by making a baked potato in the microwave! Just wash and dry the potato, pierce it all over with a fork, and cook according to microwave instructions — mine took about 5 minutes, including a stop to flip it halfway through. Let it cool slightly before handling, cut an x into it, and then add the oil or butter, salmon, Skyr, and scallions.

I tried this method too, and while not as pretty (see below picture) and missing the crisp factor of those slices, it was still seriously delicious and helped me beat my post-run hunger super fast.

Nutrient-dense and packed with complex carbs, that’s the potato. So the next time you are preparing a pre-or post-workout meal–remember the potato! Need more inspiration? Check out all the other great ideas at the Recipe Redux!

Hasselback Potatoes Stuffed with Smoked Salmon

 

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Prep time

10 mins

Cook time

60 mins

Total time

1 hour 10 mins

 

These Hasselback Potatoes Stuffed with Smoked Salmon make for an elegant meal that is perfect any time of day or year! Short on time? Make the potatoes up to a day ahead, refrigerate, and reheat in the microwave. Topped with smoked salmon and a dollop of plain Skyr or Greek yogurt, these potatoes are a nordic taste sensation. This meal is also loaded with carbohydrates, protein, and potassium, making it an excellent choice for post-workout recovery. Just be sure to add a large glass of water on the side to rehydrate!

Author: Maria Adams

Recipe type: lunch

Cuisine: Swedish, Nordic

Serves: 2

Ingredients

• 2 large Yukon Gold potatoes (or 4 medium-sized potatoes)
• 1 tablespoon organic canola oil, olive oil, or melted butter
• 4 ounces smoked salmon, cut into smaller pieces
• 3 tablespoons nonfat plain Skyr or Greek yogurt
• 3 scallions, rinsed and chopped

Instructions

1. Preheat oven to 425 degrees F.
2. 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.
3. 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).
4. 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.
5. 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.
6. 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.
7. When ready to serve, stuff the smoked salmon between the potato slivers as pictured. Top with Skyr or Greek yogurt and scallions. Enjoy!

Notes

Salt: I didn't add salt to the potato because you get sodium from the smoked salmon, however, you could sprinkle a pinch of sea salt on if desired.

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http://www.todaysdietitian.com/newarchives/110413p18.shtml

http://www.thekitchn.com/how-to-make-hasselback-potatoes-cooking-lessons-from-the-kitchn-199763