Nutritional Information
Amount per serving
- Calories: 96
- Calories from fat: 27%
- Fat: 2.9g
- Saturated fat: 1.7g
- Monounsaturated fat: 0.6g
- Polyunsaturated fat: 0.1g
- Protein: 3.5g
- Carbohydrate: 13.6g
- Fiber: 0.9g
- Cholesterol: 8mg
- Iron: 0.7mg
- Sodium: 159mg
- Calcium: 37mg
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)
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.
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