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Anna Olson's potato skins recipe would make a wonderful starter for family mealtimes.
For cheese cream:
Pulse Cheddar, Swiss and cream cheese in a food processor, scraping down the sides. Add sour cream, paprika and mustard and pulse until smooth. Scrape mixture into a bowl and stir in chives. Chill until ready to serve.
For potato skins:
Preheat oven to 350 °F. Pierce potatoes with a fork and bake for about an hour, until tender. Keep oven at 350 °F and cut potato into quarters and scoop out insides, but leaving about a ¼-inch of potato on each skin. Place skins in a baking dish and brush with melted butter. Bake for 12 to 15 minutes to brown slightly. Top each with a spoonful of cheese cream then a slice of smoked salmon. Garnish with a fresh chive and serve.
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