Best 4 Smoked Salmon And Cheese Mini Twice Baked Potatoes Recipes

Indulge in a delightful culinary journey with our irresistible Smoked Salmon and Cheese Mini Twice-Baked Potatoes! These bite-sized delights are perfect for any occasion, whether it's a sophisticated party or a cozy family gathering. With just a few simple steps, you can create these delectable treats that burst with flavor in every bite.

Our recipe collection features a variety of Twice-Baked Potato recipes, each offering a unique twist on this classic dish. From the classic Smoked Salmon and Cheese Mini Twice-Baked Potatoes to the tantalizing Bacon and Cheddar Twice-Baked Potatoes, there's something for every palate. We've also included a vegetarian-friendly Spinach and Artichoke Twice-Baked Potato recipe for those who prefer a meatless option.

These recipes are not only delicious, but also incredibly versatile. Serve them as a delightful appetizer, a hearty side dish, or even as a light meal. They're perfect for potlucks, picnics, or simply enjoying at home with loved ones.

So, gather your ingredients, preheat your oven, and embark on a culinary adventure with our Twice-Baked Potato recipes. Prepare to tantalize your taste buds and create memories that will last a lifetime!

Let's cook with our recipes!

SMOKED SALMON AND CHEESE MINI TWICE-BAKED POTATOES

Smoked Salmon and Cheese Mini Twice-Baked Potatoes image

Make and share this Smoked Salmon and Cheese Mini Twice-Baked Potatoes recipe from Food.com.

Provided by Vino Girl

Categories Potato

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

6 small yukon gold potatoes (about 2 pounds) or 6 small red potatoes (about 2 pounds)
1 teaspoon olive oil
1/2 teaspoon salt, divided
cooking spray
2 tablespoons nonfat milk
1 tablespoon butter
1/2 teaspoon black pepper
1/2 cup finely grated white cheddar cheese
2 tablespoons finely chopped smoked salmon (1 ounce)

Steps:

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 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 for 15 minutes or until thoroughly heated.

Nutrition Facts : Calories 89.9, Fat 3.3, SaturatedFat 1.9, Cholesterol 8.7, Sodium 152.6, Carbohydrate 12.6, Fiber 1.1, Sugar 0.7, Protein 2.9

SMOKED SALMON NEW POTATOES

Smoked Salmon New Potatoes image

Give twice-baked potatoes a rest this year and try these stuffed spuds. Smoked salmon and cream cheese blended with lemon juice and dill are simply piped into small red potatoes. Leftovers are even good with eggs for breakfast. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Appetizers

Time 50m

Yield 3 dozen.

Number Of Ingredients 9

Ingredients

36 baby red potatoes (1-1/2 inches wide, about 1-1/2 pounds)
1 package (8 ounces) reduced-fat cream cheese, cubed
2 packages (3 ounces each) smoked salmon or lox
2 tablespoons chopped green onion
2 tablespoons snipped fresh dill or 2 teaspoons dill weed
2 teaspoons lemon juice
1/8 teaspoon salt
1/8 teaspoon pepper
Fresh dill sprigs

Steps:

Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, until tender, 15-20 minutes. Drain potatoes; immediately drop in ice water. Drain; pat dry., Cut a thin slice off the bottom of each potato to allow them to lie flat. Using a melon baller, remove a small portion from the top of each potato. , For filling, place all remaining ingredients except dill sprigs in a food processor; process until smooth. To serve, pipe or spoon about 2 teaspoons filling into each potato. Top with dill sprigs. Refrigerate leftovers.

Nutrition Facts : Calories 35 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 67mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

SMOKED SALMON & CHEESE MINI TWICE-BAKED POTATOES RECIPE

Smoked Salmon & Cheese Mini Twice-Baked Potatoes Recipe image

Provided by á-48683

Number Of Ingredients 9

Ingredients

6 small Yukon gold or red potatoes (about 2 lbs.)
1 tsp. olive oil
1/2 tsp. salt, divided
Cooking spray
2 Tbsp. fat-free milk
1 Tbsp. butter
1/2 tsp. black pepper
1/2 cup (2 oz.) finely grated white cheddar cheese
2 Tbsp. finely chopped smoked salmon (1 oz.)

Steps:

Preheat oven to 400 degrees. Rub potatoes with oil; sprinkle with 1/4 tsp. salt. Place potatoes on a jelly-roll pan coated with cooking spray. Bake at 400 degrees 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 tsp. pulp from each half, leaving the shells intact. Combine potato pulp, milk, butter, pepper, cheese, and remaining 1/4 tsp. salt in a bowl. Spoon about 1 heaping tsp. potato mixture into each potato shell. Arrange stuffed potatoes on a jelly-roll pan; top each with 1/2 tsp. chopped salmon. Bake at 400 degrees for 15 minutes or until thoroughly heated.

SMOKED SALMON AND CHEESE MINI TWICE-BAKED POTATOES

SMOKED SALMON AND CHEESE MINI TWICE-BAKED POTATOES image

Categories Potato Appetizer

Yield 12 servings (1 half)

Number Of Ingredients 9

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)

Steps:

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.

Tips:

Choose the right potatoes: Yukon Gold or Russet potatoes are best for twice-baked potatoes because they hold their shape well and have a fluffy texture.

Bake the potatoes until they are fork-tender: This will ensure that they are cooked through but not overcooked.

Scoop out the potato flesh carefully: Be careful not to tear the potato skins.

Mash the potato flesh until it is smooth: This will make it easier to mix with the other ingredients.

Add your favorite mix-ins: You can add cheese, bacon, chives, or any other desired ingredients to the mashed potato mixture.

Fill the potato skins with the mashed potato mixture: Be sure to mound the mixture in the center of the potato skins so that it forms a peak.

Bake the potatoes until they are golden brown: This will take about 20 minutes.

Serve the potatoes immediately: Twice-baked potatoes are best served hot.

Conclusion:

Smoked salmon and cheese mini twice-baked potatoes are a delicious and easy-to-make appetizer or side dish. They are perfect for parties or potlucks. With just a few simple ingredients, you can create a dish that is sure to impress your guests.