Smoked Salmon And Cheese Mini Twice-baked Potatoes

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• Servings: 12
• 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 cheddar cheese
• 2 tablespoons finely chopped smoked salmon (1 ounce)

Recipe

• 1 preheat oven to 400°.
• 2 rub potatoes with oil; sprinkle with 1/4 teaspoon salt.
• 3 place potatoes on a jelly-roll pan coated with cooking spray.
• 4 bake for 35 minutes or until tender.
• 5 remove from oven; cool 10 minutes.
• 6 cut potatoes in half crosswise; cut off a small portion of the rounded edge so the potato will stand upright.
• 7 carefully scoop out about 1 teaspoon pulp from each half, leaving the shells intact.
• 8 combine potato pulp, milk, butter, pepper, cheese, and remaining 1/4 teaspoon salt in a bowl.
• 9 spoon about 1 heaping teaspoon potato mixture into each potato shell.
• 10 arrange stuffed potatoes on a jelly-roll pan; top each with 1/2 teaspoon chopped salmon.
• 11 bake for 15 minutes or until thoroughly heated.