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Smoked Salmon & Cheese Mini Twice-Baked Potatoes


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  • 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.)



Step 1

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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