8 medium russet potatoes, scrubbed
1/4 cup salted butter, melted
Freshly ground black pepper
6 ounces thinly sliced smoked salmon
½ cup crème fraîche or sour cream
chopped fresh dill
- Heat oven to 400°F .
- Prick potatoes all over with a sharp knife. Place potatoes directly on the oven rack and bake until the skins are crisp and a knife easily pierces them, about 50 minutes. Let sit until cool enough to handle. Set the oven to the broil setting.
- Slice potatoes in half lengthwise. Using a spoon, scoop out flesh, leaving 1/4 inch intact. (Reserve the flesh for another use such as potato soup or potato gnocchi.) Brush both sides of the potatoes with the melted butter and season with salt and pepper. Place potato halves skin side up on a cookie sheet and broil until skins start to crisp, about 2 to 3 minutes. Turn potato halves over and broil until the top edges just start to brown, about 2 minutes. Remove from oven.
- Divide the salmon evenly among the skins and top each with 2 teaspoons crème fraîche and sprinkle with the dill. Serve immediately.