Smoked Salmon and Cheese Mini Twice-Baked Potatoes

By fluteanjel

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)

Details

Servings 12
Adapted from find.myrecipes.com

Preparation

Step 1

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 at 400° 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 at 400° for 15 minutes or until thoroughly heated.