Salmon and Cheese
Mini Twice-Baked Potatoes
(A Great Starter)
6 small Yukon
Gold or red potatoes (about 2 pounds)
1 teaspoon olive oil
1/2 teaspoon salt, divided
2 tablespoons fat-free milk
1/2 teaspoon black pepper
1/2 cup finely-grated white cheddar cheese (2 ounces)
2 tablespoons finely-chopped smoked salmon (1 ounce)
Preheat oven to 400 degrees.
Rub potatoes with oil; sprinkle with 1/4 teaspoon salt. Place potatoes on a jelly-roll pan (or baking sheet) coated with cooking spray. Bake at 400 degrees 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 potatoe 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 misture into each potato shell. Arrange stuffed potatoes on jelly-roll pan (baking sheet); top each with 1/2 teaspoon chopped salmon. Bake at 400 degrees for 15 minutes or until thoroughly heated.
CALORIES: 96 (27% from fat). FAT: 2.9g (sat 1.7g, mono 0.6g, poly 0.1g). PROTEIN: 3.5g. CARB: 13.6g. FIBER: 0.9g. CHOL: 8mg. IRON: 0.7mg. Sodium: 159mg. CALC: 37mg.
SERVINGS: 12 (serving size — 1 stuffed potato half)
Recipe from Cooking Light, April, 2007.