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 RecipesSmoked Salmon and Cheese Mini Twice-Baked Potatoes
Abigail McMahon, Cooking Light
"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
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) 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. 12 servings (serving size: 1 stuffed potato half) Nutrition: Calories: 96 (27% from fat) Fat: 2.9g (sat 1.7g,mono 0.6g,poly 0.1g) Protein: 3.5g Carbohydrate: 13.6g |
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