Hasselback Potatoes Stuffed with Smoked Salmon
Prep time
Cook time
Total time
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!
Recipe type: lunch
Cuisine: Swedish, Nordic
Serves: 2
  • 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
  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!
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.
Recipe by Hälsa Nutrition at https://halsanutrition.com/refueling-smoked-salmon-stuffed-hasselback-potatoes/