Mini Stuffed Potatoes
9 ingredients
4 steps
Ingredients
- 16 None baby potatoes, scrubbed and pierced with a fork
- 1/4 cup sour cream
- 2 tbsp butter, at room temperature
- 1 pouch (5 oz) salmon, drained and flaked
- 2 None green onions, finely chopped
- 2 tbsp chopped parsley
- 1 tbsp snipped dill
- 2 tsp lemon juice
- 2/3 cup grated Cheddar cheese
Directions
-
1Preheat the oven to 350°F. Line a baking pan with foil and spray with no stick cooking spray. Arrange potatoes on prepared tray and bake for 30 mins, until tender.
-
2Slice the top from each potato and, using a teaspoon, scoop out some of the flesh, leaving a shell about 1/8 inch thick. Place potato flesh in a bowl and mash with sour cream and butter.
-
3Stir in salmon, onion, parsley, dill and lemon juice and season to taste. Spoon into each potato and arrange on the pan. Sprinkle with cheese.
-
4Bake for 5-10 mins, until cheese melts and potatoes are hot.
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