This Salmon Stuffed Baked Potato with Caper Dill Sour Cream recipe was inspired by a viral recipe for jacket potatoes. It’s a well-rounded combination that has a crispy, golden baked potato base and is topped with a zesty sour cream and a flaky salmon fillet that is a match made in Pacific Northwest heaven.
Jacket Potato vs. Baked Potato
These are two names for basically the same dish, though there are subtle technical differences.
A baked potato is simply a potato that’s been cooked in the oven with the skin on. It’s tender on the inside and can get a crispy exterior if it’s baked long enough. Baked potatoes are often topped with butter, sour cream, cheese or whatever else you choose.
Jacket potato is the British term for basically the same dish, getting the name from keeping the skin – the “jacket” – on the potato while cooking. In the U.K., jacket potatoes are cut open and served with a variety of fillings that differ from the American baked potato: baked beans, for example.
The subtle difference is that a jacket potato tends to be considered a bit heartier and is more about the toppings than the potato itself, while a baked potato lets the spud be the star of the show and the toppings are more of a garnish.
How to Make Salmon Stuffed Baked Potatoes with Caper Dill Sour Cream
Preheat and Prep the Potatoes
Start by preheating your oven to 425 degrees F. To prepare your russet potatoes, wash them thoroughly, then poke each one with a fork about 6 to 7 times. This helps steam the potatoes as they bake, giving you that perfectly fluffy interior.
Next, drizzle about 1 tablespoon of olive oil on each potato along with a sprinkle of kosher salt, rubbing it evenly onto the skin. This will help the skin get a crispy texture while roasting.
Place your prepared potatoes on a parchment-lined baking sheet and bake them in the preheated oven for 60 to 65 minutes, or until a fork easily pierces through the center. You want to give them the time it needs to achieve a soft, fluffy inside
Roast the Salmon
While the potatoes are baking, you can prepare the salmon. Pat the salmon fillets dry with a paper towel and place them on a separate parchment-lined baking sheet. Brush with the remaining 1 tablespoon of olive oil and season with the remaining kosher salt and black pepper. Set the salmon aside.
Once your potatoes are done, reduce the oven temperature to 375 degrees F and place the salmon in the oven. Roast for 12 to 15 minutes, or until the internal temperature reaches 145 degrees F. The salmon should be tender and flaky at this point, ready to be flaked and added to the potatoes.
Make the Caper Dill Sour Cream Sauce
While the salmon roasts, whip up the delicious Caper Dill Sour Cream Sauce. In a small bowl, combine sour cream, lemon juice, capers, chopped chives, chopped dill, black pepper and garlic powder. Whisk it all together until well combined. The result is a creamy, tangy sauce with a lovely hint of herbaceous freshness.
Assemble Your Dish
Once the potatoes and salmon are ready, it’s time to assemble this mouthwatering dish. Start by cutting an “X” into the top of each baked potato, then use your fingers to press down gently, revealing the creamy insides. Fluff up the potato with a fork to maximize the surface area.
Spoon a generous amount of the Caper Dill Sour Cream Sauce onto each potato, allowing it to soak into the fluffy interior. Next, remove the skin from the salmon fillets and break the fish into large, tender chunks. Place the salmon on top of the sauce, to create a hearty filling.
Garnish and Serve
To finish, garnish your salmon-stuffed potatoes with additional chopped chives, fresh dill and a squeeze of lemon juice for a burst of brightness. Serve immediately and enjoy!
Why You’ll Love This Dish
Comforting and Nutritious: The baked potato provides a soft, warm base, while the salmon adds a boost of protein and omega-3 fatty acids. Together, they create a satisfying and well-rounded meal.
Flavorful Sauce: The Caper Dill Sour Cream Sauce is the star of the show, elevating the dish with its creamy texture and zesty kick. The capers and fresh herbs lend a vibrant, savory flavor that complements the salmon perfectly.
Easy to Prepare: With just a bit of prep and oven time, you can whip up a delicious dinner that’s impressive yet easy enough for a weeknight meal.
Other Potato Recipes You Might Enjoy
- Halftime Baked Potatoes: Get the same fluffy inside and crispy skin of a traditional baked potato, made in half the time.
- Baked Potatoes with Broccoli Cheddar Sauce: A creamy, cheese and broccoli sauce is a decadent addition to your favorite spud.
- Whole30 Scalloped Potatoes: Just like grandma used to make, but a little bit healthier.
Ingredients
- 2 russet potatoes
- 3 tablespoons olive oil, divided
- 2 6-ounce salmon fillets
- ¾ teaspoon kosher salt, divided
- ¼ teaspoon black pepper
- For the Caper Dill Sour Cream Sauce:
- 8 ounces sour cream
- 1 ½ tablespoons lemon juice
- 1 tablespoon capers
- 2 tablespoons chopped chives
- 1 tablespoon chopped dill
- Pinch black pepper
- ¼ teaspoon garlic powder
Instructions
Preheat oven to 425 degrees F. Line two quarter-sheet baking pans with parchment paper.
Wash and dry potatoes. Poke the potatoes with a fork about 6 or 7 times each.
Drizzle about 1 tablespoon olive oil on each potato and sprinkle with salt. Rub the salt and oil to completely and evenly coat the potato skin.
Place potatoes on one of the parchment-lined baking sheets. Bake 60 to 65 minutes, depending on the size of the potatoes. You’ll know they’re done when a fork easily pierces through to the center.
Meanwhile, use a paper towel to pat dry salmon filets and place on the other parchment-lined baking sheet. Brush on reserved 1 tablespoon olive oil and season with salt and pepper. Set aside.
Once the potatoes are done, remove from oven and set aside. Reduce oven to 375 degrees F. Roast salmon on the middle rack for 12 to 15 minutes, until an internal temperature reaches 145 degrees F.
Make the Caper Dill Sour Cream Sauce by adding all of the ingredients into a bowl and whisking together until well combined.
To serve, cut an “X” into the top of each potato and use your fingers to press away the skin and reveal the creamy inside. Fluff with a fork.
Spoon Caper Dill Sour Cream Sauce onto each potato. Remove salmon skin and break fish into large chunks, placing it onto the sauce. Garnish with additional chopped chives, fresh dill and lemon juice. Serve.
