This is a recipe similar to twice baked potatoes, but by using the smaller ones and topping with smoked salmon, they are ideal for appetisers. You can prepare in advance. Allow one whole small potato cut in half per person.
1 teasp olive oil
1/2 teasp salt
2 tablesps fat-free milk
1 tables butter
Sprinkle of ground black pepper
½ cup finely grated cheddar cheese
2 tablesps finely chopped smoked salmon
Preheat oven to 400 F.
Rub potatoes with oil, sprinkle with ¼ teasp salt and place on a flat oven pan coated with spray. Bake at 400 for30 minutes or until tender enough to give to the touch. Remove for oven and cool for 10 minutes.
Cut potatoes in half crosswise. Cut off a small portion of the rounded edge so the potato will stand upright. Now scoop out with a teaspoon the pulp from each half. Make sure to leave the shells intact.
Combine the potato pulp with the milk, butter, pepper, the remaining ¼ tea salt and cheese. Spoon the mix back into the potato shells. Put back onto to the lightly sprayed oven tray. At this time you can now put into the refrigerator for final cooking later, or proceed as you have the oven on anyway.
Bake at 400 for 15 minutes until thoroughly heated, remove, and top with the salmon. Garnish with parsley and serve.
You can substitute chopped bacon for the salmon, in which case put it on before you return the potatoes to the oven.