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 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) (or center cut bacon or prosciutto)
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.
Switch oven to broil.
Cut potatoes in half crosswise; cut off a small portion of the rounded edge so the potato will stand upright. Carefully scoop out about half the pulp from each half, leaving the shells intact. Spray the shells with cooking spray and broil briefly to make them crispy. Turn oven back to bake at 400°.
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.
Yield: 12 servings (serving size: 1 stuffed potato half)
- Calories: 96
- Fat: 2.2 g
- Fiber: 0.9 g