under 100 calories: super bowl appetizers

Smoked Salmon & Cheese Mini Twice-Baked Potatoes:


  • 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)

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. Makes 12 servings (serving size: 1 stuffed potato half).

Nutrition Per Serving: 96 Calories, 3.5 g Protein

Source: Cooking Light


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