4 large potatoes
8 oz. hot smoked salmon
4 oz. Philadelphia cream cheese
2 cups chopped fresh dill
2 green onions, thinly sliced
1 1/2 Tbsp grainy mustard
1 cup Borden heavy cream
sea salt and freshly cracked black pepper
2 cups shredded gruyere
Bake the potatoes at 400 F until tender all the way through, about 50 to 60 minutes. Cool slightly, then halve them. Scoop out the flesh and mash it with salmon, cream cheese, dill,onions, and mustard. Season with salt and pepper.
Gradually stir in the cream until moist. Spread potato mixture into a baking dish, top with cheese. Bake at 400 F until heated through and the cheese is bubbly and golden, about 20 minutes.