8 medium russet potatoes
1/4 cup butter, melted
Sea salt and black pepper
6 oz smoked salmon
½ cup crème fraîche or sour cream
1 scallion, sliced thin
chopped fresh dill
- Heat oven to 400°F. Poke the potatoes all over with a sharp knife. Place potatoes directly on the oven rack and bake until 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 sheet pan and broil until skins start to crisp, about 2 to 3 minutes. Turn potato halves over and broil until the top edges start to brown, about 2 minutes. Remove from oven.
- Divide the salmon evenly among the skins and top each with a dollop of crème fraîche and sprinkle with the green onion and dill. Serve immediately.