Ingredients
6 small red potatoes
1 tsp rice bran oil
¼ tsp salt
cooking spray
2 tbsp milk
1 tbsp butter
½ tsp black pepper
½ cup grated cheddar cheese
2 tbsp fine chopped salmon
1 tsp SIDS SMOKEY BBQ RUB
Directions
Preheat oven to 200°C.
Rub potatoes with oil then sprinkle with salt. Place potatoes on a jelly-roll pan coated with cooking spray. Bake for 35 minutes until tender. Remove from oven and cool for 10 minutes. Cut potatoes in half crosswise then cut off a small portion of the rounded edge so the potato will stand upright. Carefully scoop out about 1 teaspoon pulp from each half, leaving the shells intact. Combine potato pulp, milk, SIDS SMOKEY BBQ RUB, butter, pepper and cheese in a bowl. Spoon about 1 heaped teaspoon potato mixture into each potato shell. Arrange stuffed potatoes on a jelly-roll pan then top each with ½ teaspoon chopped salmon. Bake for 15 minutes until thoroughly heated.
