Smoked Salmon and Cheese Mini Twice-Baked Potatoes

(from jerseyjenny’s recipe box)

CALORIES 96(27% from fat); FAT 2.9g (sat 1.7g,mono 0.6g,poly 0.1g); PROTEIN 3.5g; CHOLESTEROL 8mg; CALCIUM 37mg; SODIUM 159mg; FIBER 0.9g; IRON 0.7mg; CARBOHYDRATE 13.6g

Source: Cooking Light April 2007

Prep time: 30 minutes
Cook time: 60 minutes
Serves 12 people

Categories: Cooking Light, appetizer, potatoes, salmon


  • 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)


  1. Preheat oven to 400°.

  2. 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.

  3. 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.

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