Elegant enough for a fancy cocktail party, we love that these potatoes take less than 30 minutes to make. The trout filling is the perfect interplay of salty and creamy.
Place potatoes in a steamer and steam until tender but not mushy, 18–20 minutes. Cool, then halve.
Using the small side of a melon baller, carefully scoop out the centers of the potato halves and discard or reserve for another use.
Combine trout, mayonnaise, sour cream, lemon juice, and chives in a bowl.
Place potato halves on a large plate or platter. Scoop about 1½ teaspoons trout mixture into each hollowed-out potato half and sprinkle with some chopped chives.