Also delicious with sweet potatoes!
Preheat the oven to 425°F (220°C).
Wrap the potatoes in aluminum foil, leaving the tops slightly open. Drizzle the potatoes with olive oil and a pinch of salt, then bake them in the oven for 40–60 minutes.
Meanwhile, make the sauce by mixing the crème fraîche with the yogurt. Stir in the lemon juice, grated horseradish, and dill. Season with salt and pepper, then set aside in the refrigerator.
Remove the potatoes from the oven and take off the aluminum foil. Use a spoon to make an opening in each potato and scoop out some of the flesh to create a “cup.” Fill with some of the cream mixture, then top with smoked salmon and scallions. Sprinkle with freshly ground black pepper and garnish with the lemon zest. Serve the remaining sauce on the side. Enjoy!
