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Twice-Baked Fingerling Potatoes with Smoked Salmon
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Twice-Baked Fingerling Potatoes with Smoked Salmon
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Servings: Makes 10 to 12
Cook Time: 60 minutes
Prep Time: 40 minutes
Ingredients
Make-Ahead: In Step 4, stuff potatoes, but do not broil. Cover and refrigerate for up to 1 day.
2 lb. fingerling potatoes
1 Tbsp. olive oil
4 oz. hot-smoked salmon
1/3 cup sour cream, plus extra for garnish
2 scallions, sliced thin, plus extra for garnish
1 Tbsp. prepared horseradish
Salt and pepper
Directions
1. Place a rack in the upper-middle of oven and heat to 425 degrees. On a foil-lined baking sheet, toss potatoes with oil and bake until fork-tender, about 40 minutes. Set aside until cool enough to handle, then halve lengthwise. Reserve baking sheet.
2. Scoop potato flesh into a medium bowl, leaving a 1/8" border all around. Place potato shells, skin-side down, on the baking sheet and bake until lightly browned and crisped, about 10 minutes.
3. Meanwhile, mash potato flesh until smooth. Stir in remaining ingredients and season with salt and pepper to taste.
4. Stuff mixture into shells and broil until tops are spotty brown, about 5 minutes. Before serving, dollop each potato with sour cream and garnish with scallions.
Source: Hannaford fresh Magazine, January - February 2016
Nutritional Information
* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: |
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| Nutritional Facts | |
| Servings | Makes 10 to 12 |
| Base Nutrients | |
| Calories | 120 kcal (6%) |
| Calories from Fat | 32 kcal (0%) |
| Total Fat | 4 g (5%) |
| Saturated Fat | 1 g (5%) |
| Cholesterol | 20 mg (6%) |
| Sodium | 20 mg (0%) |
| Total Carbohydrates | 14 g (4%) |
| Dietary Fiber | 2 g (8%) |
| Protein | 7 g (11%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | n/a |
| Minerals | |
| Calcium | n/a |
| Iron | n/a |