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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Here's a tasty twist on twice-baked potatoes from Carolyn Schmeling of Brookfield, Wisconsin. The spuds are stuffed with a rich mixture of potato, sour cream and smoked salmon, then sprinkled with chives. They're hearty enough to be served as a main dish alongside a salad or bowl of soup. Ingredients:
4 medium baking potatoes (about 8 ounces each) |
1/2 cup reduced-fat sour cream |
1/2 cup buttermilk |
1 tablespoon butter |
1/4 teaspoon salt |
1/8 teaspoon pepper |
4 ounces smoked salmon or lox, cut into 1/2-inch pieces |
4 teaspoons minced chives |
Directions:
1. Scrub and pierce potatoes. Bake at 400° for 40-60 minutes or until tender. Cool until easy to handle. Cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving a thin shell.
2. In a bowl, mash the pulp with sour cream. Stir in the buttermilk, butter salt, and pepper. Gently fold in salmon. Spoon into potato shells. Sprinkle with chives. Yield: 4 servings.
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