I don't really like baked potatoes very much, but I love this recipe. It's creamy, cheesy, salty, and totally easy to make. It's a perfect weeknight meal for me because I can throw the potatoes in the oven, quickly whip up the stuffing and grade most of my papers while the potatoes are baking (both times).
Makes 4 stuffed potato halves
Total Time: about 1 hr, 45 min.
2 large baking potatoes, washed and scrubbed, skin left on
1/2 C buttermilk
3 oz smoked salmon, minced
1/4 C chopped chives
1/4 C finely grated Grana Padano or parmesan, plus more for topping
1 garlic clove, minced
freshly ground black pepper
Bake your potatoes in a 400F oven until tender (about an hour). Let the potatoes cool for about 20 minutes, until cool enough to handle. Reduce the oven temperature to 350F.
Meanwhile, mix the buttermilk, smoked salmon, all but a tablespoon of the chives, cheese, garlic, and as much pepper as you would like in a large bowl. Slice each potato in half longways, then carefully scoop out most of the potato innards and place in the stuffing bowl, leaving about a half-inch border all around each potato half.
Mix up the stuffing (I find it's helpful to use a potato masher). Taste and adjust seasonings if necessary (I only add a tiny bit of salt at this point because of the cheese and salmon). Stuff your potato shells with the salmon-chive filling, distributing evenly among each shell. Place your potatoes on a sheet pan and place back in the 350F oven, cooking until heated thoroughly, about 25 minutes.
Sprinkle some extra cheese on top, return to the oven for 5 minutes or so until the cheese has melted. Sprinkle tops of potatoes with extra chives and serve.