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Smoky Salmon-Stuffed Potatoes with Roasted Roots

Fluffy baked russets filled with flaky smoked-paprika salmon, Greek yogurt and dill, served with caramelized carrots and parsnip-sweet butternut.

Smoky Salmon-Stuffed Potatoes with Roasted Roots

Ingredients

  • 4 medium850 gRusset potatoesscrubbed, 4 medium
  • 1 lb450 gSalmon filletskin removed
  • 5 medium300 gCarrotscut into 1-inch chunks
  • 2 cups cubed280 gButternut squash, peeledcut into 1-inch cubes
  • 1 medium110 gRed onioncut into wedges
  • 2 tbsp30 gOlive oil
  • 1 tbsp8 gPaprika (sweet or smoked)smoked
  • 1 tsp3 gGarlic powder
  • 1 container (6 oz)150 gPlain Greek yogurt, nonfat
  • 1 cup sprigs8 gFresh dillchopped
  • 2 medium30 gGreen onionsthinly sliced
  • 2 tbsp30 gLemon juice
  • ¾ tsp5 gSalt
  • ¾ tsp2 gBlack pepper

Steps

  1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment.
  2. Prick the potatoes with a fork, rub them with one-third of the olive oil, and set them on the sheet pan. Bake 30 minutes.
  3. Meanwhile, toss the carrot, butternut and red onion in a bowl with another third of the olive oil, half the smoked paprika, the garlic powder, half the salt and half the black pepper.
  4. Add the vegetable mixture around the potatoes and roast 15 minutes more.
  5. Rub the salmon with the remaining olive oil, the remaining smoked paprika, a quarter of the salt and the remaining black pepper. Nestle it on the pan and roast 12 to 15 minutes, until the salmon reaches 145°F (63°C), the potatoes are tender and the roots are browned.
  6. Flake the salmon into a bowl. Halve the potatoes, scoop the flesh into the bowl, leaving thin shells, and mash with the Greek yogurt, lemon juice, dill, half the green onion and the remaining salt.
  7. Spoon the salmon filling back into the potato shells and return them to the oven for 5 minutes to heat through.
  8. Top the stuffed potatoes with the remaining green onion and serve with the roasted roots.

Contains: Milk, Fish.

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Saved in the Every Helping recipe book on October 24, 2026.

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