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Smoked Salmon New Potatoes

Give twice-baked potatoes a rest this year and try these stuffed spuds. Smoked salmon and cream cheese blended with lemon juice and dill are simply piped into small red potatoes. Leftovers are even good with eggs for breakfast. —Taste of Home Test Kitchen
  • Total Time
    Prep: 30 min. Cook: 20 min.
  • Makes
    3 dozen


  • 36 baby red potatoes (1-1/2 inches wide, about 1-1/2 pounds)
  • 1 package (8 ounces) reduced-fat cream cheese, cubed
  • 2 packages (3 ounces each) smoked salmon or lox
  • 2 tablespoons chopped green onion
  • 2 tablespoons snipped fresh dill or 2 teaspoons dill weed
  • 2 teaspoons lemon juice
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • Fresh dill sprigs


  • Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, until tender, 15-20 minutes. Drain potatoes; immediately drop in ice water. Drain; pat dry.
  • Cut a thin slice off the bottom of each potato to allow them to lie flat. Using a melon baller, remove a small portion from the top of each potato.
  • For filling, place all remaining ingredients except dill sprigs in a food processor; process until smooth. To serve, pipe or spoon about 2 teaspoons filling into each potato. Top with dill sprigs. Refrigerate leftovers.
Nutrition Facts
1 appetizer: 35 calories, 2g fat (1g saturated fat), 6mg cholesterol, 67mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 2g protein.

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Average Rating:
  • ClaudiaMarlene
    Dec 21, 2012

    No comment left

  • 3samoyed
    Mar 25, 2011

    Skip the potatoes! They added nothing to the recipe, but the filling was delicious! It is much better as a spread with crackers.