Smoked Salmon and Cheese Mini Twice-Baked Potatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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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 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) |
Directions:
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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