At a Glance
- Prep Method: null
- Cuisine: American
- Yield: 20
- Prep Time:
- Ready Time:
- Cook Time:
Recipe By: United States Potato Board
Ingredients
| 12 | small (1-1/2-inch) potatoes (about 1 pound) |
| 1 | tablespoon olive oil |
| Salt | |
| 2 | ounces smoked salmon, finely chopped |
| 1/4 | cup plain low-fat yogurt |
| 1 | tablespoon chopped fresh dill |
Preparation
Heat oven to 350°F. Toss potatoes with oil and 1/2 teaspoon salt; place on shallow baking pan. Bake until tender, about 1 hour. When potatoes are cool enough to handle, cut each in half. Using a teaspoon or melon baller, scoop out center of each potato, leaving a 1/4-inch thick shell. Place potato centers in medium bowl; break up with fork until coarsely mashed. Stir in smoked salmon, yogurt and dill. Season to taste with salt. Spoon mixture into potato shells, mounding slightly. Refrigerate until ready to serve.
Calories: 48 Fat: 1g Cholesterol: 1mg Sodium: 92mg Fiber: 1g Protein: 2g
