Nordic Stuffed Baked Potatoes (Uuniperunat)

Published: 7/31/2026

In the North, a baked potato is more than a side dish—it’s a canvas for luxurious seafood fillings. These potatoes feature a crispy skin and two iconic cold fillings: smoked salmon and savory shrimp.

Ingredients (4 servings)

• 4 large Russet potatoes
• 1 tbsp (15 ml) olive oil
• 1 tsp (6 g) coarse salt

Salmon Filling

• 4 oz (115 g) cold-smoked salmon, chopped
• 1/2 cup (120 ml) sour cream or Greek yogurt
• 1 tbsp (3 g) fresh chives, minced
• Squeeze of lemon juice

Shrimp Filling

• 4 oz (115 g) cooked bay shrimp
• 1/2 cup (120 ml) sour cream
• 1 tbsp (3 g) fresh dill, chopped
• 1/2 tsp (1 g) paprika

Instructions

1. Preheat oven to 400°F (200°C).
2. Scrub potatoes and pat them completely dry. Prick several times with a fork.
3. Rub the skins with olive oil and sprinkle with coarse salt.
4. Bake directly on the oven rack for 50–60 minutes until the skin is crispy and the inside is soft.
5. While potatoes bake, mix the ingredients for the salmon filling in one bowl and the shrimp filling in another. Keep chilled until ready to serve.
6. Cut a slit in the top of each potato, fluff the insides with a fork, and top generously with the chilled fillings.

Pro Tips

• No Foil: To get the traditional crispy skin, never wrap your baking potatoes in aluminum foil.
• Contrast: The beauty of this dish is the contrast between the steaming hot potato and the ice-cold creamy filling.

See Also

• Baked Salmon in Lemon Cream Sauce (30-Minute Meal)
• Creamy Lemon Salmon Risotto (30-Minute Dinner)
• Creamy Salmon and Potato Casserole (Nordic Classic)

Categories: mains, seafood