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Twice-Baked Fingerling Potatoes with Smoked Salmon One Star

Get Ready

Servings: Makes 10 to 12

Cook Time: 60 minutes

Prep Time: 40 minutes


Make-Ahead: In Step 4, stuff potatoes, but do not broil. Cover and refrigerate for up to 1 day.
2 lb. fingerling potatoes
1 Tbsp. olive oil
4 oz. hot-smoked salmon
1/3 cup sour cream, plus extra for garnish
2 scallions, sliced thin, plus extra for garnish
1 Tbsp. prepared horseradish
Salt and pepper


1. Place a rack in the upper-middle of oven and heat to 425 degrees. On a foil-lined baking sheet, toss potatoes with oil and bake until fork-tender, about 40 minutes. Set aside until cool enough to handle, then halve lengthwise. Reserve baking sheet.
2. Scoop potato flesh into a medium bowl, leaving a 1/8" border all around. Place potato shells, skin-side down, on the baking sheet and bake until lightly browned and crisped, about 10 minutes.
3. Meanwhile, mash potato flesh until smooth. Stir in remaining ingredients and season with salt and pepper to taste.
4. Stuff mixture into shells and broil until tops are spotty brown, about 5 minutes. Before serving, dollop each potato with sour cream and garnish with scallions.
Source: Hannaford fresh Magazine, January - February 2016

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Makes 10 to 12
Base Nutrients
Calories 120 kcal (6%)
Calories from Fat 32 kcal (0%)
Total Fat 4 g (5%)
Saturated Fat 1 g (5%)
Cholesterol 20 mg (6%)
Sodium 20 mg (0%)
Total Carbohydrates 14 g (4%)
Dietary Fiber 2 g (8%)
Protein 7 g (11%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a

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