Smoked Salmon and Cheese Mini Twice-Baked Potatoes

Smoked Salmon and Cheese Mini Twice-Baked Potatoes Recipe
Photo: Howard L. Puckett; Styling: Lydia Degaris-Pursell
Category Finalist, Starters and Drinks. "I love Ireland and the country's wonderful food. When I think of Irish food, the first items that come to mind are potatoes, salmon, and cheese." --Abigail McMahon, Sherman Oaks, CA

Yield:

12 servings (serving size: 1 stuffed potato half)

Recipe from

Nutritional Information

Calories 96
Caloriesfromfat 27 %
Fat 2.9 g
Satfat 1.7 g
Monofat 0.6 g
Polyfat 0.1 g
Protein 3.5 g
Carbohydrate 13.6 g
Fiber 0.9 g
Cholesterol 8 mg
Iron 0.7 mg
Sodium 159 mg
Calcium 37 mg

Ingredients

6 small Yukon gold or red potatoes (about 2 pounds)
1 teaspoon olive oil
1/2 teaspoon salt, divided
Cooking spray
2 tablespoons fat-free milk
1 tablespoon butter
1/2 teaspoon black pepper
1/2 cup (2 ounces) finely grated white cheddar cheese
2 tablespoons finely chopped smoked salmon (1 ounce)

Preparation

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 at 400° 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 at 400° for 15 minutes or until thoroughly heated.

Note:

Abigail McMahon, Sherman Oaks, CA,

April 2007
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