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Mini Smoked Salmon And Cheese Twice Baked Potatoes

Updated on May 14, 2013

Healthy Recipes - Mini Smoked Salmon and Cheese Loaded Potato Skins

This is a great healthy recipe and a variation of a popular dish. This snack version is a great finger food whether you are watching World Cup Soccer, having a graduation party, or just want a tasty morsel for appetizers before dinner.

I love this variation because it is made with healthier ingredient choices, and it is has the added bonus of a wonderful addition - smoked salmon.

These are super easy to make and are usually the first appetizers to leave the building! Try them and I think you will find that the recipe is definitely a keeper!

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Makes 12 servings (1 serving = 1 stuffed potato half)


  • 6 small Yukon gold or red potatoes (2 pounds)
  • 1 teaspoon olive oil
  • 1/2 teaspoon salt, divided
  • Cooking spray
  • 2 tablespoons fat-free milk
  • 1 tablespoon butter
  • 1/2 teaspon black pepper
  • 1/2 cup (2 ounces) finely grated white cheddar cheese
  • 2 tablespoons finely chopped smoked salmon (1 ounce) - substitute another kind of fatty fish such as tuna, etc.


  1. Preheat oven to 400 degrees
  2. Rub potatoes with oil - sprinkle with 1/4 teaspoon salt
  3. Place potatoes on jelly-roll pan coated with cooking spray
  4. Bake at 400 degrees for 35 minutes - or until tender
  5. Remove from oven - cool for 10 minutes
  6. Cut potatoes in half crosswise. Cut off a small portion of the rounded edge - so the potato will sit upright
  7. Carefully scoop out about 1 teaspoon of pulp from each half. Leave shells intact
  8. Combine the potato pulp, milk, butter, pepper, cheese and remaining 1/4 teaspoon salt in a bowl
  9. Spoon about 1 heaping teaspoon potato mixture back into the potato shells.
  10. Arrange stuff potatoes on jelly-roll pan and top each with 1/2 teaspoon chopped salmon
  11. Bake at 400 degrees for 15 minutes - or until thoroughly heated through

Recipe courtesy Cooking Light magazine April 2007

Filled Potatoes Around the World

While we may think that we have a corner on the market so to speak when it comes to filled potatoes, actually this is a popular dish worldwide.

Here in the United States, we call this particular style of cooking by several terms - loaded potato skins, filled potatoes, and twice-baked potatoes.

In the US, we generally use ingredients such as bacon, cheese, butter and cream (and the pulp of the potatoes we removed sometimes - as in twice-baked potatoes).

In England, these are known as jacket potatoes. In the UK, they fill them with such things as baked beans, curried chicken, tuna, prawns, chili con carne and more!

They were also sold on the streets of London mostly in autumn and winter months in the 1880's.

In Scotland, they are filled with haggis which is a mixture of sheep organs, oatmeal and suet (among other things).

In Turkey, these are called Kumpir and are considered a 'fast food' because people generally eat them on the go. They are stuffed with kasar cheese, mayonnaise, ketchup, pickles, sweet corn, sausage, carrots, mushrooms and Russian salad among other things.

As you can see, this is a rather universal dish although from country to country, the ingredients may change. However, the basic underlying concept is still the same....Cook the potatoes, scoop out the pulp (in some cases) and fill it with something else! 

Sometimes the toppings are just added to the already cooked potato and eaten as an entire meal.

No matter how you fill your potatoes or what recipe you use, this is a wonderful side dish or in this mini version's case, a great appetizer.

Experiment with other foods or stuffings and see where your imagination takes you.

Twice-Baked Potatoes

Jacket Potato Ideas


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    • profile image


      7 years ago


      amazing recipe delicous!

    • akirchner profile imageAUTHOR

      Audrey Kirchner 

      8 years ago from Washington

      Thanks gr82bme~

    • gr82bme profile image


      8 years ago from USA

      Great hub and recipes. I can not wait to try them. Also voted up and will share

      Thank you

    • akirchner profile imageAUTHOR

      Audrey Kirchner 

      8 years ago from Washington

      That's too funny Leptirela - glad you liked the hub!

    • Leptirela profile image


      8 years ago from I don't know half the time

      I am such a potato person I ven look like one :)

      great hub rating it up

    • akirchner profile imageAUTHOR

      Audrey Kirchner 

      9 years ago from Washington

      There you go - especially if the ingredients are healthy and it's in the food groups, eh? Thanks for pedaling in, Micky.

    • Micky Dee profile image

      Micky Dee 

      9 years ago

      It's not lunch time but there's nothing wrong with eating lunch at 8 Am!

    • akirchner profile imageAUTHOR

      Audrey Kirchner 

      9 years ago from Washington

      Me, too! Time for lunch.

    • judydianne profile image


      9 years ago from Palm Harbor, FL

      Yum! You're making me hungry!

    • akirchner profile imageAUTHOR

      Audrey Kirchner 

      9 years ago from Washington

      Freya - Thanks so much! Glad you liked it.

      Hello, hello - Ditto - I never knew that y'all called them Jacket Potatoes - so there ya go!

    • Hello, hello, profile image

      Hello, hello, 

      9 years ago from London, UK

      I love Jacket Potatoes. Thank you for your lovely recipe.

    • Freya Cesare profile image

      Freya Cesare 

      9 years ago from Borneo Island, Indonesia

      Thank you for the recipe, Arkirchner. I am bookmarking and rate it up. :)


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