Smoked Salmon and Cheese Mini Twice-Baked Potatoes |
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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 12 |
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From Cooking Light, April 2007. Ingredients:
6 small yukon gold potatoes (about 2 pounds) or 6 small red potatoes (about 2 pounds) |
1 teaspoon olive oil |
1/2 teaspoon salt, divided |
cooking spray |
2 tablespoons nonfat milk |
1 tablespoon butter |
1/2 teaspoon black pepper |
1/2 cup finely grated white cheddar cheese |
2 tablespoons finely chopped smoked salmon (1 ounce) |
Directions:
1. Preheat oven to 400°.
2. Rub potatoes with oil; sprinkle with 1/4 teaspoon salt.
3. Place potatoes on a jelly-roll pan coated with cooking spray.
4. Bake for 35 minutes or until tender.
5. Remove from oven; cool 10 minutes.
6. Cut potatoes in half crosswise; cut off a small portion of the rounded edge so the potato will stand upright.
7. Carefully scoop out about 1 teaspoon pulp from each half, leaving the shells intact.
8. Combine potato pulp, milk, butter, pepper, cheese, and remaining 1/4 teaspoon salt in a bowl.
9. Spoon about 1 heaping teaspoon potato mixture into each potato shell.
10. Arrange stuffed potatoes on a jelly-roll pan; top each with 1/2 teaspoon chopped salmon.
11. Bake for 15 minutes or until thoroughly heated.
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