Best Smoked Salmon And Cheese Mini Twice Baked Potatoes Recipes

SMOKED SALMON AND CHEESE MINI TWICE-BAKED POTATOES image

Yield 10 potato halves

Number Of Ingredients 10

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)

Steps:

Preparation 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

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

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.