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Nutrition Facts
Serving Size 97 g
(Approx. 8 Servings)
Amount Per Serving
Calories 100 Calories From Fat 25
% Daily Value*
Total Fat 2.5 g 4%
Saturated Fat 0 g 0%
Trans Fat 0.0 g
Cholesterol 20 mg 7%
Sodium 150 mg 6%
Total Carbohydrate 15 g 5%
Dietary Fiber 1 g 4%
Sugars 0 g
Protein 4 g
Vitamin A 2% Iron 6%
Vitamin C 30% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Teenie Tiny Twice-Baked Potatoes
Prep Time
30 minutes
Cook Time
20 minutes
Total Time
50 minutes
Serves
8  People

Ingredients

Recipe makes 8 Servings

1 1/2 Lb red potatoes
1 Tbsp olive oil
1 Tbsp dried chives
1 Tbsp Greek Yogurt Plain
1 Tsp garlic, chopped
1 Tsp fresh dill
1 Oz Chicken of the Sea Traditional Pink Salmon
1 Oz caviar
1/4 Tsp kosher salt
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Instructions

1
Preheat oven to 400°F.
2
Toss cleaned potatoes with olive oil and place on a lined baking sheet.
3
Bake approximately 30 minutes or until fork tender.
4
When potatoes are done, remove from oven and let stand a few moments until ready to handle.
5
Cut potatoes in half lengthwise and remove the small rounded edge of the potatoes so they will stand upright without tipping.
6
Remove a teaspoon or so from the center of each potato and add to a bowl with chives, yogurt, garlic, salt, dill, and salmon. Mix until combined.
7
Add mixture back into potato shells, return to baking sheet, and bake an additional 15 minutes.
8
To serve place a small amount of caviar on top of each potato.

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