Smoked salmon on baked potato skins recipe

  • Recipes
  • Ingredients
  • Vegetable
  • Root vegetables
  • Potato
  • Potato side dishes
  • Baked potato
  • Potato skins

These warm smoked salmon bites will be the hit of your next party. Smoked salmon is mixed with fresh yoghurt, dill and capers, and tops crispy potato skins.

27 people made this

IngredientsServes: 6

  • 4 small baking potatoes
  • 2 tablespoons olive oil
  • 20g butter
  • salt and pepper
  • 65g smoked salmon trimmings
  • 1 tablespoon lemon juice
  • 80g Greek yoghurt
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon capers
  • extra dill for garnish

MethodPrep:20min ›Cook:1hr12min ›Ready in:1hr32min

  1. Preheat the oven to 200 C / Gas 6.
  2. Brush the potatoes with some of the olive oil. Sprinkle with salt. Bake in the preheated oven for 1 hour, or until cooked through.
  3. Once cool enough to handle, cut the potatoes in half lengthways. Scoop out the flesh, leaving a bit on the skins. Set the flesh aside for another use (great for soups, pie toppings or fish cakes). Cut the hollowed out halves in half again.
  4. In a frying pan, melt the butter together with the olive oil. Add the salt and pepper. Once melted, brush this mixture on the potato skins. Return to the oven on a baking tray and bake for 12-15 minutes until golden. Let cool slightly before filling.
  5. Sprinkle the salmon with lemon juice. Mix together the yoghurt, capers, dill and salmon. Spoon a dollop of this filling over each potato skin. Garnish with dill fronds and serve.


Party food: three ways with smoked salmon

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Reviews & ratingsAverage global rating:(8)

Reviews in English (3)

These are fantastic I made them for a party last night and guests couldn't get enough. they're extremely easy to make and you can easily do the first half of the recipe ahead of time. the Greek yogurt worked well but I think you could even try creme fraiche or cream cheese. Excellent!-16 Dec 2011

by TeaLover767

I used small red potatoes; and since I was eating them as a main dish for lunch, I did not scoop out the potato. I left each half intact and topped them with the salmon & other ingredients. I had sour cream on hand, but will be fine using Greek yogurt in the future! Very good - planning to make again.-05 Jan 2018

Recipe Summary

  • 4 small (3 ounce) baking (russet) potatoes
  • 3 tablespoons olive oil, divided
  • salt and ground black pepper to taste
  • 1 tablespoon butter
  • 1 (3 ounce) fillet smoked salmon, chopped
  • 1 tablespoon lemon juice
  • 3 ounces Greek yogurt
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon capers
  • 5 sprigs fresh dill

Preheat oven to 400 degrees F (200 degrees C).

Brush potatoes with 2 tablespoons olive oil, sprinkle with salt, and place on a baking sheet.

Bake in the preheated oven until easily pierced with a knife, about 1 hour. Cool until they can be easily handled.

Halve potatoes lengthwise and scoop out some of the flesh, leaving a small amount on the skins. Cut hollowed out potato halves in half so you end up with quarters.

Melt butter and remaining 1 tablespoon olive oil in a small skillet and season with salt and pepper. Brush melted butter mixture onto potatoes and place back on the baking sheet.

Bake at 400 degrees F (200 degrees C) until golden, 12 to 15 minutes. Cool slightly before filling.

Drizzle salmon with lemon juice. Combine salmon, Greek yogurt, chopped dill, and capers until well combined. Spoon small dollops of filling into each quartered potato and garnish with dill fronds.

Perfect Loaded Potato Skins for an Epic Game Day Spread

The loaded potato skin: Often found at diners and bars, but best served at television-watching events in your own home—the Super Bowl, for instance. Perfect in its classic form (cheese, bacon, and sour cream), it also lends itself to countless adaptations. See how to put your own spin on potato skins, and how to master the basic recipe to begin so you get perfectly crisp potato skins every time.

Crispy Crusaders How to Make Crispy Baked Buffalo Wings We start with a baked potato in every case, and then give it a little special treatment (butter + broiler) before adding toppings, whether that’s the basic sprinkle of bacon bits and cheese and a dollop of sour cream, or something different. You can keep the skins on their lowbrow playing field by stuffing them with barbecued chicken and coleslaw, or fancy them up with salmon, crème fraîche, and caviar—or come up with your own combos. These are all perfectly acceptable meals on their own, but wouldn’t suffer for the addition of a salad.

Expecting friends? Then pull out other game-day all-stars to supplement your spread: quesadillas, chicken wings, and maybe some finger-friendly green beans (for health, of course). The next morning, use up the leftover potato filling in a hearty breakfast potato cake.

USA Pan Extra Large Rimmed Baking Sheet with Nonstick Cooling Rack, $28.79 on Amazon

A rimmed pan guards against spills, and a rack doubles for cooling and roasting.

How to Make Crispy Potato Skins

1. Start with smaller russet (or baking) potatoes, about 3 inches long. They should fit comfortably in the palm of your hand, and be free of any green spots or sprouted “eyes” as well.

2. Thoroughly scrub the potatoes and dry them very well. Making sure they’re clean is obvious, but making sure they’re completely dry also ensures they’ll bake instead of steam.

3. Preheat the oven to 400 degrees and arrange a rack in the middle. You won’t need a baking sheet yet, since you’ll cook the potatoes right on the rack (so be sure it’s clean, or line it with foil).

4. Pierce each potato several times with a fork or sharp knife tip. Place them right on your oven rack and bake for about 50 minutes, or until the skins are crisp and you can easily slide the point of a knife into the potato.

5. Transfer the potatoes to a wire rack to cool and turn the oven up to broil. While your oven heats up, your potatoes should cool down enough for you to handle, but heat-proof gloves can help if you have sensitive fingers.

6. Slice each potato in half lengthwise and scoop out the flesh with a spoon. You don’t need to scrape all the way down to the skin, but remove most of the innards (leaving about 1/4 inch of potato flesh in the shells), and save the rest for another use, like potato cakes or gnocchi.

7. Place the potato skins on a baking sheet (evenly spaced apart) and brush the insides of each potato skin with melted butter. If you prefer, you can use cooking spray, ghee, or grapeseed oil, but you want a light yet full covering of some sort of fat. Whatever you use, sprinkle with kosher salt and freshly ground pepper, then flip the potatoes over and do the same thing to the skin on the undersides: fat, salt, pepper.

8. Broil them, skin side up, for 2-3 minutes or until the butter starts to foam. Keep a close watch on them because the butter can burn in a flash.

9. Flip the potatoes over and broil for another 2-3 minutes. You just want the top edges to brown and crisp. As soon as they do, take them out.

10. Fill the potato skins with your choice of add-ins and broil for another 4-5 minutes, or until the cheese is bubbling and melted. Don’t add things like coleslaw or sour cream yet, or anything else that will wilt or melt away completely save those for topping at the last minute and load your potato skins up with cheese, fully cooked meats, and other sturdy ingredients that will benefit from a bit of heat here.

11. Remove from the oven and dollop with any additional toppings. This is where you’d add your sour cream, slaw, caviar, or other more delicate additions. And then: devour!

Follow these tips for perfectly crisp potato skins every time, and try some of our favorite topping combos below, or use them as inspiration for your own unique inventions.

Easy Potato Skins

Cheddar cheese, crumbled bacon, sour cream, and chives, all in a crisp potato shell. A classic for a damn good reason. Get our Easy Potato Skins recipe.

Broccoli-Cheddar Potato Skins

For when you need a little more green, but don’t wan to skimp on cheese (or carbs) either. These are perfect with ranch dressing for dipping. Get our Broccoli-Cheddar Potato Skins recipe.

Loaded Nacho Potato Skins

Having your own personal potato boat filled with the traditional nacho toppings (beans, cheese, hot sauce, sour cream, avocado, and salsa) is not only fun, but automatically fixes the issue of soggy tortilla chips. Feel free to add any cooked meat you like too, and switch out the ‘cado cubes for guac. Get our Loaded Nacho Potato Skins recipe.

Barbecue Chicken and Coleslaw Potato Skins

Tangy-sweet barbecue chicken, creamy-crunchy coleslaw, and perfect potatoes…this is basically a whole picnic in one bite (okay, maybe two or three bites). Get our Barbecue Chicken and Coleslaw Potato Skins recipe.

Reuben Potato Skins

Reuben sandwiches are obviously great, but it’s hard to prepare a bunch for a crowd, and they’re often a little much. Making them in the form of potato skins is a perfect answer to both problems. Get our Reuben Potato Skins recipe.

Philly Cheesesteak Potato Skins

The same thinking applies to the Philly cheesesteak—turn it into potato skins and you have what may be the ultimate party snack. If you’re in the Cheez Whiz camp, there’s no reason you can’t use that in place of provolone. Get our Philly Cheesesteak Potato Skins recipe.

Tuna Melt Potato Skins

Okay, one more sandwich-inspired take: tuna melts, but in the form of potato skins. Maybe this sounds weirder, but you would probably happily eat an actual tuna melt sandwich alongside a pile of fries, right? Then this makes perfect sense! (And it’s seriously delicious.) Get our Tuna Melt Potato Skins recipe.

Smoked Trout Potato Skins

No, we’re not getting off this fish and potato train just yet (or ever, honestly). This potato skin is more delicate than most, with smoked trout pâté and fresh greens nestled into the crisp skin, and nary a speck of cheese in sight. Maybe it is more garden party than Big Game party, but it’s tasty any time, any place. Get our Smoked Trout Potato Skins recipe.

Smoked Salmon, Crème Fraîche, and Caviar Potato Skins

To finish, the fanciest of them yet. Potato skins’ warm crisp contrasts perfectly with smoked salmon’s cool, soft bite, and the classic accompaniments of lush crème fraîche and snappy, salty pops of caviar is just right. Earmark these for Oscar night too. Get our Smoked Salmon, Crème Fraîche, and Caviar Potato Skins recipe.

Caviar Restaurant Delivery

Or just order from your favorite local pub.

Note: This post was originally published in 2011 and has been updated with new links, images, and text.

Baked Fingerling Potatoes with Smoked Salmon and Capers Recipe

Chances are you have seen bags of fingerling potatoes at the market, and may have even bought some to roast with other root vegetables, or boil for use in a potato salad. But have you wondered just what is a fingerling potato? Is it the same thing as a new potato, or a new variety of potato? Fingerlings are not new potatoes, which are simply immature potatoes that get thinned out early in the season in order to make room for the rest of the crop to mature. New potatoes are merely the baby version of any potato a farmer grows. Little fingerlings, however, are their own variety of potato, and they can be deep red, purple, golden or cream-colored. Fingerlings are small like new potatoes, and are elongated in shape, about the size of a finger, with a delicate skin that does not need to be peeled before cooking. Fingerlings have a firm texture that holds up well in cooking, so try them roasted whole or boiled. Fingerling potatoes vary in size, so make sure they are all cooked through, or use small red potatoes. Pull out this recipe when you&rsquore looking to impress guests, especially mama, with fancy finger foods.


Place the oven rack to upper middle position and preheat to 400℉ (200℃).

Scrub the potatoes, pat them dry with paper towel or clean kitchen towel, and rub the skin all lover with olive oil.

Place oiled potatoes onto a large baking sheet with foil or baking mat.

Bake the potatoes until the skin is very brown and crispy and a wooden stick can go through the skin easily, 55 to 65 minutes.

Use an oven mitt to touch the hot potatoes, place the potatoes long side down, cut the potatoes into the half lengthwise from the narrowed side.

Scoop the flesh into a bowl with a dinner spoon, only about ¼ inch thick flesh is attached to the potato shell.

Place the now-empty potato shells on the same baking sheet, put it back to the oven, continue cooking the shells for 8 to 12 minutes, until the shells become a bit crispy and dry.

While the shells are in the oven, mash the potato flesh with potato masher or the back of a fork until very smooth.

Add the smoked salmon, sour cream, butter milk, and chives, stir until well mixed.

Season to taste with salt and black pepper.

When the shells are done in the oven, remove them from the oven, then switch the oven to broil.

Spoon the potato mixture into the shells that are hold by your kitchen mitt, piling up the center a little bit higher.

Broil in the oven until crisp on top, and brown at the spots, about 10 minutes.

Remove from the oven and let cool for another 8 to 10 minutes before serving.

What Do You Need For These Smoked Salmon Appetizers?

I LOVE when recipes are easy to make and require minimal ingredients. These potato bites are just that. You will need:

  • mini potatoes
  • smoked salmon
  • olive oil
  • salt & pepper
  • dried dill
  • fresh dill
  • sour cream

When it comes to entertaining, the easier the better. I like to spend time with my guests, not get stuck in the kitchen. Delicious foods don’t have to be complicated. In fact, I find the simpler the better.

Baked potatoes with sour cream is another love of mine. I also happen to love loaded potato skins. In fact, I do not know of one single potato dish I don’t love.

The more potato recipes in my life the better. That reminds me, my kids have been nagging me to make my mom’s potato soup recipe. They just might be in luck. We are in the comfort food season right now.

Related Video

Here's a tip for those who were less-than-impressed with the beurre rouge. A thorough evaporation of the liquids is imperative. The wine, shallots & vinegar should be reduced to nearly a paste at the bottom of the pan. Do that and I guarantee it will yield a deeply flavored sauce. Just be very attentive and do not to let it burn. Also, doubling the amount of vinegar will add the correct acidity to cut through the richness of this salmon/ butter sauce combination.

As others have said, the sauce was no great shakes, but the potatoes were wonderful and the poached salmon was nice and light with them. Not too difficult and a lovely presentation.

I only made the baked potatoes with smoked salmon which were devine! I skipped the foil wrapping part and baked the potatoes "naked" and they turned out beautifully. I also used half and half instead of milk because that's what was on hand. I might skip the butter next time to lighten the calories, but it's perfect as is. A couple dashes of hot sauce really put it over the top for me. I served these with a light salad and both my husband and I were satisfied. Enjoy!

SO good! I made a whole potato for each of us and it was filling to say the least. Maybe buy 12 ounce potatoes to split but 4 ounce potato per person sounded really skimpy. The Beurre Rouge is good but not the highlight. The salmon is melt in you mouth fabulous!

The salmon itself was quite good, though the sauce did not add much, and I am not convinced it's worth the calories--just very mild and buttery. The potatoes were outstanding--as I am a klutz I managed to slice the potato skins making it hard to use them, so I put the mashed potatoes into custard cups instead which worked great and was a nice presentation. Overall, four stars for the potatoes and two stars for the salmon.

The twice-baked potatoes in this menu were delicious--they make a stand-alone meal by themselves, and freeze nicely. The beurre rouge was also delicious, but the two salmon dishes together are intensely rich, leaving little room for dessert!

Definitely, the recipe was easy, but I thought the sauce needed something - it was pretty basic. The potatoes are delish though, and this form of doing the salmon, including the fingerling cut, was perfect.

This recipe was surprisingly easy despite it's gourmet taste.

I loved the flavour of the "poached" salmon and, although I am told I am a good cook, I've never done fish this way in just a tiny bit of water. I will never go back to other methods (except maybe poaching in wine). I used some bits of smoked bbq salmon tips in the potatoes and maybe not as glamourous as smoked salmon but worked very well. Also, the sauce reduced very quickly and was down to almost nothing but I whisked the butter in and it was pefect anyway. I will definitely make this again.

Really excellent. I made the sauce with Marsala wine and a bit of balsamic vinaigrette and was very pleased with the results. The potatoes (which I made without the smoked salmon) are actually more time-consuming than the salmon filets, but really phenomenal.

Absolutely eye-crossing and pleasurable. The sauce for the fish is divine, and the baked potatoes are outrageously sumptuous. Everyone should make this meal & enjoy it.

The sauce on the fish was absolutely amazing. I made the potatoes without the smoked salmon, but did the same with that exception and they were yummy too. This is my new favorite salmon recipe!

A really great dish, but a bit difficult to finish the buerre rouge and assemble all of the components without the help of a crew of line cooks that you might find in Le Bernardin. For diners who are averse to raw green onions or chives I used rinsed and chopped capers and green olives. The steamed/poached fresh salmon and the smoked salmon were excellent against each other,

I regularly serve salmon up for dinner and always look for something new. This quite possibly is the best tasting salmon dinner I've ever made, and quite easy. It took much longer than the 3 minutes the recipe states for the shallot sauce to reduce (maybe closer to 10-12 min), but oh ho HO, was it worth the wait. I've never poached salmon before, and never prepared it without the use of butter or oils, so I was leary but very pleased with the end product. I'm glad I didn't mess with it while it was poaching (I almost threw in some butter). It was absolutely perfect, melt-in-your-mouth tender, and surprisingly full of flavor for just using salt and pepper. However, I was using Copper River Salmon which probably played moderately into the exceptional flavor. The potatoes were also good, but I felt something was missing, more butter perhaps? Or maybe to me, it was a clash in tastes between the fresh poached and the smoked. I may end up omitting the smoked salmon from the potatoes next time. I look forward to making this again VERY soon.

I baked my potatoes at 400 degrees instead of 40 and they turned out great. The family cleaned their plates.

I maded this dish (as written) for a birthday dinner party and everyone raved. Well worth the effort.

My wife (who is a fussy eater, but loves salmon) absolutely loved this! I loved the reduction and it was paired well with the potatos. Would definately make this again.

Lemon Thyme and Ginger

One cannot research Irish Cuisine without devoting some time reading about the potato. This nutritious plant plays an important role in Ireland’s history, and because of the potato famine, US history as well.

Although there is some debate about when and who introduced the potato in Ireland, there is no mistaking its impact. The health and welfare of the Irish people significantly improved after its introduction. I read, before the potato famine, 30 percent of Ireland’s population depended on the potato for a significant portion of their diet. There is evidence from that time that people ate 40 to 60 potatoes a day. *

Ingredients for Crispy Potato Skins with Smoked Irish Salmon

Grated Dubliner cheese and pickled jalapeños

Sadly, the plant that helped build a country is also responsible for one of Ireland’s most significant challenges. In 1845, the potato blight hit Ireland. By 1851, 1 million people died from starvation, and by 1855, 2 million people emigrated from Ireland. * How does a country recover from such a significant loss?

* Information about the history of the potato in Ireland came from articles on these websites: History.com, The History of Ireland, and The Pittsburgh Post-Gazette

There is often a connection between historical events and food, or the lack thereof. With some time and effort, I am sure it is possible to create a timeline of historical events and discoveries that relate back to the potato. Any food could have an impact to all aspects of our daily lives. Yet, some of the more interesting developments is seeing how food changes from a means for survival, to a developed regional cuisine. Fortunately after the potato famine, Ireland was able to do just that.

I own a wonderful Irish Cookbook, The Forgotten Skills of Cooking, by Darina Allen. She is considered “the Julia Child of Ireland”, and runs the Ballymaloe Cookery School in Shanagarry, County Cork. I love reading this book. Darina has a friendly ease in her writing that makes you feel you will always be welcome at her table. She is passionate about teaching and the slow food movement. I would love to spend a day with her, foraging through the Irish countryside then bake biscuits with the wild onions we collected.

Darina Allen’s book is my primary source about Irish cuisine. It has a vast collection and I believe I will be reading, cooking and learning from it for some time. After browsing through her section on potatoes, I am not sure what I enjoy more, the food or their names. With names like Champ, Colcannon or Bubble and Squeak, it is easy to believe there is always lively conversation during dinner time. It was hard to pick just one recipe to feature. Several traditional potato recipes were very enticing, but I decided on a recipe that is very familiar to Americans, Crispy Potato Skins.

Darina’s recipe recommends serving plain baked potato skins with dips, like you would for chips. Her dips range in flavor from sweet and spicy, to herby and creamy combinations. This sparked my imagination. However, I decided to follow my own path and create crispy potato skins as a composed appetizer recipe.

Please forgive me for my American adaptation. Darina’s Crispy Potato Skins are perfect appetizer fare on any continent. Yet, I could not stop myself from dreaming up endless potato skin recipes. Potato skins with melted cheddar cheese and crispy bacon is a familiar menu item, but what about smoked Irish salmon? Pickles and potatoes are delicious together, what about pickled jalapeños? How would hot pepper jelly taste with the crispy potato skins? Maybe crab or blue cheese would be a nice change. I am not too far off the game here as Darina’s cookbook inspired all my ideas.

One idea I had, is to serve potato skins buffet style, like you would for a taco dinner. This could be successful for a small gathering of friends. People would get the potatoes skins hot out of the oven and choose toppings as they please. I thought this would be perfect for the times when there are guests with different diet preferences. No one would feel left out.

One word of caution, do not eat green potatoes . They are slightly poisonous and will give you an upset stomach.

The important thing to remember is potato skins are informal, and help create a fun and relaxed time with friends and family. Don’t let the informality fool you. They are also quite delicious. Even though crispy potato skins are easy to make, they require planning ahead. It can take up to an hour to cook the potatoes before you cut them open and make them into crispy potato skins. These tubers are twice baked. So sadly, they are not suited for an impromptu get together.

Now that all the crispy potato skins are all eaten up, I must decide what to make with the leftover fluffy potato flesh. Let’s see… Champ, Colcannon or Bubble and Squeak? Oh joy, what’s next?

Our love of appetizers here is vast. Sometimes, we like to make entire meals out of an appetizer spread. Some people call that &ldquosmall plates&rdquo but I just call it a good time.

These smoked potato skins are really easy to make and are going to be the hit of your cookout or party, for certain. You can also change it up, if you&rsquod like! More bacon, different cheeses, if you are lucky enough to live where you can buy Top the Tater that would make a great addition too.

More Easy Traeger Recipes here!

Smoked Potato Skins shopping list

Here&rsquos the run-down of what you&rsquore in for with this recipe. For the full recipe make sure to use the recipe card at the bottom of the post!

  • Russet Potatoes
  • Olive Oil
  • Salt
  • Cheese
  • Bacon
  • Sour Cream

How to make Smoked Potato Skins

This is an overview of the process for making this dish. For the full instructions, they are down in the recipe card.

Don&rsquot skimp on this step. We&rsquoll be eating the skin so make sure there&rsquos no remaining dirt hanging around!

Oil and salt the potatoes

Don&rsquot be shy. The oil gives the potato skin such a great texture!

You&rsquoll need an hour or two to smoke your potato skins before the toppings go on. So, get smoking and cook your bacon while you wait.

Once they are fork-tender, toss some cheese and bacon on, and crank the heat up (a little) until they are melty and delicious.

What should you serve with Loaded Potato Skins?

If you&rsquore looking to make a whole meal here, I&rsquove got you covered!

  • Bacon-Wrapped Cheddar Brats
  • Tuna Pasta Salad
  • Fresh Greek Salad
  • No-Bake Raspberry Fluff Pie
  • Tropical Mimosas

Smoked Potato Skins &ndash FAQ

YES! Do you want to make a bite-sized version? Use baby potatoes! Do you just really love red-skinned potatoes? USE THEM! This is very customizable.

First &ndash only put sour cream on the ones you KNOW are going to get eaten, and that&rsquoll ensure you can hold these over successfully. Store them in an airtight container in the fridge for up to 3-4 days.

For these, the microwave will work just fine. If you already have your grill fired up you can always use that too!


Ready in 50 min (including time to cook potatoes)

  • Cook the potatoes in boiling water for 12 to 15 minutes until tender and let slightly cool. Slice the potatoes in half lengthwise.
  • Scoop out the flesh of the potatoes, being sure to keep skins intact.
  • Place skins on a baking pan and set aside.
  • In a small bowl, mash the scooped out potato and season with salt and pepper. Add 1 tablespoon melted butter and 1 tablespoon of crème fraîche.
  • Heat BALMUDA The Toaster to 350°F in oven mode.
  • Brush potato skins inside and out with 1 teaspoon melted butter and put into the toaster for 5 minutes to crisp.
  • Spoon about 1 tablespoon potato filling back into skins and bake again for 5 to 8 minutes, until warm and crispy.
  • Remove from the toaster, top with a piece of smoked salmon and about ½ teaspoon of crème fraîche. Sprinkle with snipped dill and serve.

Note: Instead of boiling the potatoes in step 1, you can also bake the potatoes in the oven at 350°F for 20 to 25 minutes.

Founder and Owner of Jane the Bakery

Amanda is a San Francisco native and the owner and founder of the Jane cafes and bakery in San Francisco. Her mission is to serve healthy and delicious fresh baked goods, coffee drinks, breakfast and lunch. The food is always ingredient driven and flavor forward. She works with local farmers and millers to source unique grains and produce that are a big part of all she makes. Her baked goods are considered among the finest in the Bay Area. Amanda spends her days going between the cafes, creating new dishes and interacting with staff and customers. When she comes home at night she cooks for her family - working on new ideas to bring to work.

Watch the video: Ducktrap Baked Potato with Salmon (January 2022).