Name: Smoked Salmon and Cheese Mini Twice-Baked Potatoes
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 12 serving(s)
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)

Recipe by Vino Girl

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From Cooking Light, April 2007.

Ready In:: 1hr 20mins
Serves:
Units:

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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

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

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