Mini Stuffed Potatoes - cooking recipe

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

Preparation

Preheat the oven to 350\u00b0F. 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.
Slice 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.
Stir in salmon, onion, parsley, dill and lemon juice and season to taste. Spoon into each potato and arrange on the pan. Sprinkle with cheese.
Bake for 5-10 mins, until cheese melts and potatoes are hot.