SMOKED SALMON AND CHEESE MINI TWICE-BAKED POTATOES

Smoked Salmon and Cheese Mini Twice-Baked Potatoes image

Provided by Vino Girl

Categories Potato

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 9

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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 white cheddar cheese
2 tablespoons finely chopped smoked salmon (1 ounce)

Steps:

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 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 for 15 minutes or until thoroughly heated.