Smoked Salmon and Cheese Mini Twice-Baked Potatoes

By VegasBartender

Calories: 96 (27% from fat)
Fat: 2.9g (sat 1.7g, mono 0.6g, poly 0.1g)
Protein: 3.5g
Carb: 13.6
Fiber: 0.9g
Chol: 8mg
Iron: 0.7mg
Sodium: 159mg
Calc: 37mg

Ingredients

• 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 c (2oz) finely grated white cheddar cheese
• 2 Tbsp finely chopped smoked salmon (1 oz)

Preparation

Step 1

1) Preheat oven to 400°.

2) Rub potatoes with oil, sprinkle with 1/4 tsp 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 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° for 5 minutes or until thoroughly heated.

Yield: 12 servings (serving size: 1 stuffed potato half)