Kathleen's Festive Twice Baked Mini Potatoes with Smoked Salmon
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
*Red skin potatoe 3 (1" in size or 5.3oz), 6 serving (remove)*Extra Light Olive Oil, 1 tbsp (remove)i Can't Believe It's Not Butter, 1 tbsp (remove)Parmesan Cheese, grated, 1 cup (remove)Smoked Salmon (lox), 3 oz (remove)Fresh rosemary (or other preferred spice)
1. Preheat oven to 400 degrees;
2. Rub potatoes with oil, and place on pan, coated with cooking spray
3. Bake at 400 degreees for 35 minutes or until tender
4. Remove from oven; cool 10 minutes
5. Cut potatoes in half crosswise
6. Carefully scoop out the interior, leaving the shells intact
7. Combine potato pulp with I Can't Believe It's Not Butter, cheese and salmon
8, Spoon mixture back into each potato shell, and arrange stuff potatoes back on the baking pan
9. Bake at 400 degrees for another 15 minutes
10. Top with fresh rosemary or other spice, to taste.
Number of Servings: 12
Recipe submitted by SparkPeople user KATENSCH.
2. Rub potatoes with oil, and place on pan, coated with cooking spray
3. Bake at 400 degreees for 35 minutes or until tender
4. Remove from oven; cool 10 minutes
5. Cut potatoes in half crosswise
6. Carefully scoop out the interior, leaving the shells intact
7. Combine potato pulp with I Can't Believe It's Not Butter, cheese and salmon
8, Spoon mixture back into each potato shell, and arrange stuff potatoes back on the baking pan
9. Bake at 400 degrees for another 15 minutes
10. Top with fresh rosemary or other spice, to taste.
Number of Servings: 12
Recipe submitted by SparkPeople user KATENSCH.
Nutritional Info Amount Per Serving
- Calories: 117.9
- Total Fat: 4.8 g
- Cholesterol: 8.2 mg
- Sodium: 310.0 mg
- Total Carbs: 13.8 g
- Dietary Fiber: 1.3 g
- Protein: 6.4 g
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