Smoked Salmon and Cheese Mini Twice-Baked Potatoes


Ingredients

  • 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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