Smoked Salmon And Cheese Mini Twice Baked Potatoes Recipes

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SMOKED SALMON AND CHEESE MINI TWICE-BAKED POTATOES



Smoked Salmon and Cheese Mini Twice-Baked Potatoes image

Make and share this Smoked Salmon and Cheese Mini Twice-Baked Potatoes recipe from Food.com.

Provided by Vino Girl

Categories     Potato

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 9

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)

Steps:

  • Preheat oven to 400°.
  • Rub potatoes with oil; sprinkle with 1/4 teaspoon salt.
  • Place potatoes on a jelly-roll pan coated with cooking spray.
  • Bake for 35 minutes or until tender.
  • Remove from oven; cool 10 minutes.
  • 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 for 15 minutes or until thoroughly heated.

Nutrition Facts : Calories 89.9, Fat 3.3, SaturatedFat 1.9, Cholesterol 8.7, Sodium 152.6, Carbohydrate 12.6, Fiber 1.1, Sugar 0.7, Protein 2.9

SMOKED SALMON & CHEESE MINI TWICE-BAKED POTATOES RECIPE



Smoked Salmon & Cheese Mini Twice-Baked Potatoes Recipe image

Provided by á-48683

Number Of Ingredients 9

6 small Yukon gold or red potatoes (about 2 lbs.)
1 tsp. olive oil
1/2 tsp. salt, divided
Cooking spray
2 Tbsp. fat-free milk
1 Tbsp. butter
1/2 tsp. black pepper
1/2 cup (2 oz.) finely grated white cheddar cheese
2 Tbsp. finely chopped smoked salmon (1 oz.)

Steps:

  • Preheat oven to 400 degrees. Rub potatoes with oil; sprinkle with 1/4 tsp. salt. Place potatoes on a jelly-roll pan coated with cooking spray. Bake at 400 degrees for 35 minutes or until tender. Remove from oven; cool 10 minutes. 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 tsp. pulp from each half, leaving the shells intact. Combine potato pulp, milk, butter, pepper, cheese, and remaining 1/4 tsp. salt in a bowl. Spoon about 1 heaping tsp. potato mixture into each potato shell. Arrange stuffed potatoes on a jelly-roll pan; top each with 1/2 tsp. chopped salmon. Bake at 400 degrees for 15 minutes or until thoroughly heated.

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