To me, potatoes truly comfort food because I only eat some rarely (much to my boyfriend's despair!) and most of the time, there's an oven involved. And oven means warmth.
As I'm always cold when the thermometer goes below 20C (a68F), well...I love oven baked potatoes and have found them very comforting. Plus they are so versatile. You simply take an oven baked potato, add some smoked salmon and...you can marry me.
Except I'm already taken, but that's another story. I'm sure we can make a good deal you and I. And to take things to the next level, you can add some sour cream to your oven baked potatoes because it's really good.
Wait, what? Thanks, but I don't go to the gym four times a week just to see my efforts ruined in 15 minutes! And tada, that's when the Greek yogurt makes an entrance! It's a perfect substitute for sour cream and takes about 100 calories off your balance.
I'm thinking it would be stupid to deny myself such a delicious meal like these oven baked potatoes with salmon and Greek Yogurt! Enjoy!
If you tried this recipe for oven baked potatoes with salmon, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!
Baked Potatoes with Smoked Salmon and Greek Yogurt
These easy oven baked potatoes stuffed with smoked salmon and Greek Yogurt are a nourishing and healthy meal. With a prep time of less than 10 minutes this is the perfect quick dinner for weeknights.
- 4 large potatoes about 2.2 lbs - 1 kg total
- 4 smoked salmon slices about 5 oz - 140 grams
- 1 cup unsweetened Greek yogurt make sure you choose a brand that's thick and creamy
- 1 tsp lemon zest about ¼th lemon
- Sea salt to taste
- Freshly cracked black pepper to taste
- 2 tbsp chives chopped
Preheat oven to 360F - 180C
Wrap each potato with parchment paper (as if you were wrapping gifts) and place them on the oven rack. Bake for 1 hour. Remove from the oven.
When the potatoes are cool enough to handle, unwrap them. Cut them lengthwise but do not go all the way through - you want to be able to stuff them but keep the two halves together.
Stuff each potato with a slice of smoked salmon, top with Greek yogurt and sprinkle with lemon zest. Season with salt and pepper and garnish with chives. Serve immediately.