Fuel Up Friday: Smoked Salmon Potatoes

These potatoes stuffed with smoked salmon is a great choice for dinner when you don’t want to spend a lot of time in the kitchen. My sports nutritionist who we have partnered up with, gave me this recipe to try and its delicious and healthy. To save time, make the potatoes up to a day ahead, refrigerate, and reheat in the microwave. This meal is loaded with carbohydrates, protein, and potassium, making it an excellent choice for post-workout recovery.
 
 
Serves: 2
Prep time: 10 mins | Cook time: 60 mins | Total time: ​1 hour 10 mins
Ingredients

• 2 large Yukon Gold potatoes (or 4 medium-sized potatoes)
• 1 tablespoon organic canola oil, olive oil, or melted butter
• 4 ounces smoked salmon, cut into smaller pieces
• 3 tablespoons nonfat plain Greek yogurt
• 3 scallions, rinsed and chopped

 
Instructions

1. Preheat oven to 425 degrees.
2. Wash and dry potatoes. Place on a cutting board and line up another cutting board behind them so that it touches the potatoes. Slice almost all the way down, using the extra cutting board to prevent you from slicing all the way through. Make slices about ¼-inch apart.
3. Place potatoes on a baking sheet or glass baking dish. Brush a little of the oil or butter onto the area beneath them and then brush the tops.
4. Bake in the oven for 30 minutes and brush the tops, which should be starting to open up a bit, with more oil or butter.
5. Continue to bake for another 15-30 minutes, until soft when pierced. Brush with oil once again once during the remainder of baking or at the end.
6. If saving potatoes for later, let cool and then transfer to an airtight glass container and store in the refrigerator. Reheat in the microwave when ready to serve.
7. When ready to serve, stuff the smoked salmon between the potato slivers as pictured. Top with Greek yogurt and scallions. Enjoy!

Thanks to Rogue Tri Performance for this delicious recipe!