Mini Baked Potatoes with Goat Cheese & Smoked Salmon
/These Mini Baked Potatoes with Goat Cheese & Smoked Salmon are tiny flavor bombs—creamy, smoky, salty, herby, and totally addictive. They’re perfect for brunch boards, cocktail parties, or any moment when you want something deliciously extra.
INGREDIENTS
Mini yellow potatoes (10, cleaned and dried): The perfect bite‑size base with creamy centers and crisp skins once baked.
Olive oil (1 tsp): Lightly coats the potatoes so they roast nicely crisping just a bit.
Salt (½ tsp): Seasons the skins and brings out the potato’s natural flavor.
Melted butter (½ tbsp): Adds a warm, rich finish after baking.
Goat cheese (2 tbsp): Tangy and creamy, creating the anchor for the toppings.
Smoked salmon (10 slices): Silky, savory ribbons that pair beautifully with the warm potatoes and goat cheese.
Capers (1 tsp, about 3–4 per potato): Little bursts of briny brightness that cut through the richness.
Fresh dill (¼ tsp, finely diced): A clean, herby sprinkle that ties everything together.
BAKE THE POTATOES
Take the cleaned and dried potatoes and puncture the skin. Then toss with olive oil and salt until they are covered. Lay them on a baking sheet and cook at 400°F for 25-40 minutes (depending on the size of the potatoes).
ASSEMBLE THE POTATOES
Cut a slit across the top of each potato to carve out a little canoe shape. Pinch the sides of the canoe gently with your thumb and forefinger; this slight squeeze will nudge the potato upward so the filling sits just a bit higher (see the image above).
To assemble, scoop about 1/2 teaspoon of goat cheese over the slit you created. Add the smoked salmon slices and press them gently into the cheese so they stay put. Sprinkle 3–4 capers on each potato, then finish with a scatter of dill.
Mini Baked Potatoes with Goat Cheese & Smoked Salmon
Ingredients
Instructions
- Heat oven to 400°F.
- Pierce washed and dried potatoes. Then toss them in a bowl with the olive oil and salt until covered.
- Lay the potatoes on a foil lined backing sheet. Bake for 25 minutes and check your potatoes. They should feel tender when punctured with a fork. Depending on how small they are, the might need another 10 minutes or so.
- Remove from the oven and let them cool until they can be handled.
- Cut a slit across the top of each potato to carve out a little canoe shape. Pinch the sides of the canoe gently with your thumb and forefinger; this slight squeeze will nudge the potato upward so the filling sits just a bit higher (see the second image from the top of the post).
- To assemble, scoop about 1/2 teaspoon of goat cheese over the slit you created. Add the smoked salmon slices and press them gently into the cheese so they stay put. Sprinkle 3–4 capers on each potato, then finish with a scatter of dill.