Hello potato lover! Spring is finally here, seeing all the blooming cherry blossoms, daffodils and so much more has been so inspiring to get cooking on some new ideas for the upcoming holidays.Today’s recipe is for an easy potato appetizer that is also a healthy recipe. Everyone is getting ready for Easter celebrations, so I figured I would come up with a fun new recipe to share with you guys. 
If you aren’t hosting this years Easter brunch, bring these delicious baked potato bites as an appetizer. These are also perfect for any other occasion. These baked potato bites are so easy to make and you get to make them two ways. Figured if someone is not eating meat they can make just the smoked salmon version, but if you are eating meat… try making both flavors, they are equally delicious.Fred Meyer carries some of my favorite brands, like Simple Truth. Simple Truth products is their organic line, I really like a lot of their items, especially the yogurts, like this plain Greek yogurt that can be found at Fred Meyer. I used this yogurt to create a lighter tasting sauces in this recipe. All of the rest of the ingredients can be found at Fred Meyers as well. The great thing about this recipe, is that you can make the potatoes ahead, chop all your toppings and make your two sauces ahead of time as well, so when you are ready to go, all you have to do is assemble. Easy, right? Potatoes are probably one of my favorite starches, especially the Yukon gold ones, they are so buttery and delicious that I could eat them every day if I could. I grew up in Ukraine and we ate potatoes all of the time. I think having them baked like this is a favorite way to serve them, well besides mashed potatoes. Topping these with either smoked salmon or bacon gives them an added salty and smokey flavor. I couldn’t choose which one I liked more, so I figured give the people two choices. So here you go, perfect balance of smokey and salty in both. Adding the yogurt sauces on top of these little creamy gems adds a pop of freshness from one and spicy from the other. This sauce is so easy and so few ingredients that you can even invite your kids to help mix it up for you. The base for the sauces is the Greek yogurt from Simple Truth that I purchased at my local Fred Meyers. All you have to do is chop up some fresh dill and chives, zest half a lemon, sprinkle in some salt in the smoked salmon sauce and add in the chives and dill along with smoked paprika and Sriracha hot sauce in the bacon sauce. Easy peasey lemon squeezey.
To top things off, add the toppings listed below under each version when you are about ready to serve them to your guests and you are good to go. But if you are feeling creative you can also use other kinds of toppings. It is only your imagination that sets the limits.
I hope you make this for your Easter brunch, dinner or any other occasion. I would love to hear your feedback in the comments below,

2 lbs baby Yukon gold potatoes
2 tablespoons neutral oil such as canola oil
salt, lightly sprinkled on cut side only
1/4 cup greek yogurt
1 tsp lemon zest
1 tbsp chopped fresh dill
1 tbsp chopped fresh chives
salt to taste
1/4 cup greek yogurt
1 tsp fresh chopped dill
1 tsp fresh chopped chives
1/2 tsp sriracha hot sauce
smoked salmon, ripped into small pieces
radishes, cut in quarters and sliced thinly
lemon – herb yogurt sauce
fresh chopped chives
2-3 hard boiled eggs, cut into 1/4 inch slices, then cut in half
radishes, cut in quarters and sliced thinly
crispy bacon, sliced in small pieces then cooked until crispy
cornichons or tiny little pickles, sliced thinly
smoked paprika – Sriracha herb yogurt sauce
fresh chopped chives


1. Preheat oven to 400F.
2. Cut potatoes in half crosswise. Cut a thin slice off each half to help the potatoes to stand right on the plate. Turn potatoes in neutral oil and add salt. Bake the potatoes for about 20 – 35 minutes (depending on size and if you have a convection oven or not) or until golden. I flipped mine half way to get both sides golden.
3. Cool potatoes slightly before they are put in on a serving plate. Add a dollop of each favored greek yogurt sauce, alternating between flavors, on each potato and top with either smoked salmon, capers and radishes or crispy bacon, radish and cornichon. Garnish with chives on both flavors.

This is a sponsored conversation written by me on behalf of Fred Meyer – P3. The opinions and text are all mine.



If you give this BAKED POTATO BITES TWO WAYS a try? Let me know what you think. Leave a comment and don’t forget to take a picture and share it on my Facebook page or tag it #lenaskitchenblog on Instagram! I love seeing what you come up with!

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  1. Heather
    March 31, 2017 at 5:53 pm (10 months ago)

    Yummmm! Lena this looks so delicious!

    • lenaskitchen
      April 3, 2017 at 4:46 pm (10 months ago)

      Thank you Heather. They are so tasty and perfect for brunch.

  2. m. Vodalus
    April 17, 2017 at 4:41 am (9 months ago)

    Tasty – yes
    Attractive – yes
    Labor intensive – yes
    Plan for extra time

    • lenaskitchen
      April 24, 2017 at 3:25 pm (9 months ago)

      Thank you. So glad you tried it. But it was labor of love, right? That’s my love language and I show love by putting it in my food always.


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