Smoked Salmon & Goat Cheese Quiches in Baked Potato Skins
Updated Jun 26, 2018, Published Sep 26, 2013
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Ingredients
- Gluten-free olive oil cooking spray
- 6 small Russet potatoes
- 2 teaspoons extra-virgin olive oil
- 1 leek, thinly sliced (white and light green part)
- 3 large eggs
- ¾ cup egg whites (or about 6 large egg whites)
- ¼ cup nonfat plain Greek yogurt
- ¼ teaspoon dried dill
- ¼ teaspoon freshly ground black pepper
- 4 ounces smoked salmon, chopped
- 2 ounces crumbled goat cheese
- Kosher or sea salt, to taste
Directions
- Preheat the oven to 425ºF.
- Line a 9×13-inch rimmed baking sheet with aluminum foil and mist with olive oil cooking spray.
- Scrub the potatoes and prick each one several times with a fork.
- Place the potatoes on the foil and bake for 50 minutes, turning once, until fork-tender.
- Remove the potatoes from the oven and reduce oven temperature to 350ºF. Let the potatoes cool for 20 minutes.
- Meanwhile, heat the olive oil in a skillet over medium heat. Sauté the leek until softened, about 15 minutes.
- In a medium bowl, whisk together the eggs, egg whites, yogurt, dill, and black pepper. Stir in the salmon, goat cheese, and cooked leeks.
- If needed, cut a thin slice from one long side of each potato so that they can sit flat on the baking sheet.
- Slice about ¼-inch from the opposite side of each potato and use a rounded spoon (like a teaspoon or tablespoon size measuring spoon) or melon baller to scoop the flesh from each potato, leaving a shell about ¼-inch thick.
- (The scooped out potato can be discarded or saved for another use.) Arrange all of the potatoes on the foil-lined baking sheet.
- Sprinkle the insides of each potato skin with a pinch of salt. Pour about 1/3 cup of egg mixture into each potato. Carefully transfer to the oven and bake for 20-25 minutes, until set.
Servings
Serves 6
