Active Time
15 Mins
Total Time
35 Mins
Yield
Serves 10 to 12
Photo: Alison Miksch; Prop Styling: Buffy Hargett Miller; Food Styling: Torie Cox

How to Make It

Step 1

Preheat oven to 425°F. Drizzle potatoes with oil, and rub to coat. Sprinkle with salt and pepper. Spread in a single layer on a baking sheet, and bake until skins are slightly crispy and potatoes are tender when pierced, about 25 minutes.

Step 2

Slit each potato lengthwise. Gently push the ends toward the center to split them open, like miniature baked potatoes. Spoon about 1 teaspoon sour cream into each potato. Tuck in strips of salmon, and top with capers and shallots. Drizzle about 1/2 teaspoon lemon juice over each potato. Garnish with dill, if desired. Serve warm.