Smoked Salmon and Cheese Mini Twice-Baked Potatoes

From Cooking Light, April 2007.

• Ready In: 1 hr 20 mins
• Serves: 12

Ingredients

• 6  small yukon gold potatoes (about 2 pounds) or 6  small  red potatoes (about 2 pounds)
• 1  teaspoon olive oil
• 1⁄2 teaspoon salt, divided
•  cooking spray
• 2  tablespoons nonfat milk
• 1  tablespoon butter
• 1⁄2 teaspoon black pepper
• 1⁄2 cup  finely grated white cheddar cheese
• 2  tablespoons  finely chopped smoked salmon (1 ounce)

Directions

1. Preheat oven to 400°.
2. Rub potatoes with oil; sprinkle with 1/4 teaspoon salt.
3. Place potatoes on a jelly-roll pan coated with cooking spray.
4. Bake for 35 minutes or until tender.
5. Remove from oven; cool 10 minutes.
6. Cut potatoes in half crosswise; cut off a small portion of the rounded edge so the potato will stand upright.
7. Carefully scoop out about 1 teaspoon pulp from each half, leaving the shells intact.
8. Combine potato pulp, milk, butter, pepper, cheese, and remaining 1/4 teaspoon salt in a bowl.
9. Spoon about 1 heaping teaspoon potato mixture into each potato shell.
10. Arrange stuffed potatoes on a jelly-roll pan; top each with 1/2 teaspoon chopped salmon.
11. Bake for 15 minutes or until thoroughly heated.