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

Cooking Light

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.

Abigail McMahon, Sherman Oaks, CA,

Cooking Light

April 2007
My Notes

Only you will be able to view, print, and edit this note.

Add Note