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Ingredients
- 10 sm Red potatoes, (each the size of a walnut), scrubbed, patted dry, and rubbed with vegetable oil
- 3 ounce Finely minced smoked salmon (about 1/2 c.)
- 1/2 c. Plain yogurt
- 3 Tbsp. Chopped scallion
- 2 Tbsp. Chopped fresh parsley leaves
- Â Â Liquid removed bottled capers
Directions
- Prick the potatoes with a fork and bake them in the middle of a preheated 425 degree oven for 40 min. While the potatoes are baking, in a bowl stir together the salmon, the yogurt, the scallion, and the parsley. While the potatoes are hot, halve them, scoop them out, leaving 1/4-inch-thick shells, and reserve the scooped-out potatoes for another use. Season the salmon mix well, and divide it among the potato shells. Top each potato with a caper and serve them at room temperature.
- Yield: 20 hors d'oeuvres
- Small Red Potatoes Stuffed w Smoked Salmon, Scallion, & Yogurt
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1932g | |
| Calories 1450 | |
| Calories from Fat 159 | 11% |
| Total Fat 17.86g | 22% |
| Saturated Fat 5.69g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 63mg | 21% |
| Sodium 215mg | 9% |
| Potassium 8321mg | 238% |
| Total Carbs 277.73g | 74% |
| Dietary Fiber 29.6g | 99% |
| Sugars 23.17g | 15% |
| Protein 54.28g | 87% |
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