Smoked Salmon and Cheese Mini Twice-Baked Potatoes

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

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Nutritional Information

Amount per serving
  • Calories: 96
  • Calories from fat: 27%
  • Fat: 2.9g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.1g
  • Protein: 3.5g
  • Carbohydrate: 13.6g
  • Fiber: 0.9g
  • Cholesterol: 8mg
  • Iron: 0.7mg
  • Sodium: 159mg
  • Calcium: 37mg

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

  1. Preheat oven to 400°.
  2. 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.
  3. 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.
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