Anna Olson's potato skins recipe would make a wonderful starter for family mealtimes.


  • Cheese Cream:

  • 1 cup coarsely grated old Cheddar cheese (stylist note – orange)

  • 1 cup coarsely grated Swiss Gruyere

  • 6 oz cream cheese

  • ¾ cup sour cream

  • 1 tsp paprika

  • 1 tsp Dijon mustard

  • 1/3 cup chopped chives

  • Potato Skins & Assembly:

  • 1 Idaho potato (or reserved skins from Poutine Baked Potatoes)

  • 2 Tbsp unsalted butter, melted

  • 4 slices smoked salmon

  • chives, for garnish


  • For cheese cream:

  • 1.

    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:

  • 1.

    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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