- Prep Time
- Cook Time
- Serving Size
- 5 Yukon gold potatoes
- 2 tablespoons high-heat oil, such as avocado or grapeseed, divided
- ½ cup coarse kosher salt
- ½ cup crème fraîche
- Zest of 1 lemon
- 3 strips cooked bacon, chopped
- 1 filet smoked trout, skin removed, flaked (see our recipe or below for alternates)
- Handful fresh chives, blossoms and all, chopped
- Handful fresh thyme, blossoms and tender stems and all, chopped
- 3 tablespoons unsalted butter, cut into small pieces
- Garnish: hot sauce, chopped herbs, crème fraîch
- Heat oven to 400 degrees F. Prick potatoes with a fork and rub with 1 tablespoon oil. Place a bed of salt in the middle of a baking sheet or heat-proof skillet.
- Put potatoes in salt bed, sprinkling the tops with a bit of salt. Bake until easily pierced with a fork, about 45 minutes. Let cool slightly. Turn oven to broil and position rack towards the top of oven.
- Cut potatoes in half lengthwise. Scoop out potato flesh, leaving a ½” border.
- In a large bowl, mash potato flesh, crème fraîche and lemon zest. Fold in bacon, trout and herbs. Season with a little more salt, if needed.
- Put a piece of butter in the bottom of each potato half. Spoon mashed potato mixture into potato skins. Drizzle with remaining 1 tablespoon oil. Nestle potatoes in salt bed.
- Broil potatoes for about 3-5 minutes until golden.