Introduction: Mini Baked Potatoes Topped With Smoked Salmon

A simple baked potato and smoked salmon with lots of honey goat cheese, kale, and capers. Plus an easy patty pan squash recipe for your grill pan.

Step 1:

Are you gearing up for the season of get-togethers, football games and Sunday dinners? Do you want to make an appetizer that screams effort? Am I asking you too many questions? Yes? Then this is just the recipe you’ll need in your arsenal! It’s brimming with creamy mashed potatoes, sweet and tangy honey goat cheese. Lots of delicious toppings of smoked salmon, kale, and capers. Your mouth will be so happy!


  • 3 pounds gourmet gold potatoes, ( A.K.A. baby Yukon gold) halved lengthwise
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 (4 ounce) package honey goat cheese
  • ¼ cup milk
  • salt and pepper to taste
  • 1 handful fresh kale
  • 1 (12 ounce) package smoked salmon
  • 1 tablespoon dried dill (fresh is you have it)
  • ¼ cup capers, chopped


  1. Preheat oven to 400 degrees Fahrenheit. Toss together first 4 ingredients. Place potatoes, cut sides down, on a cookie sheet that has been sprayed with oil. Bake 30-40 minutes or until tender. Cool completely (about 20 minutes).
  2. Once cooled scoop inside of potato into a bowl. Heat in microwave 1-2 minutes. Add honey goat cheese, milk, salt, and pepper.
  3. Cook kale in a heated and sprayed grill pan for 3 minutes per side. Chop and mix with potatoes. Spoon mixture into potatoes, and top each with 1 salmon slice and sprinkle with dried dill and capers.

Step 2: Pattypan Squash

Ingredients for Pattypan Squash

  • 1 large and 2 small pattypan squash, ends cut off and sliced horizontally (Each slice should be about an inch thick)
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt
  • Coarsely ground black pepper


  1. Heat a grill pan and spray with olive oil. Toss squash with olive oil, salt, and pepper. Place in a grill pan on medium heat.
  2. Cook until browned, about 6 minutes each side.