Smoked Salmon & Goat Cheese Potatoes

6		Small russet potatoes
2  teaspoons		extra virgin oil
1  serving		leek thinly sliced
3		egg whites (or 6 egg wlhites)
1  ounce		non-fat plain greek yogurt
1/4  teaspoon		dried dill
1/4  teaspoon		pepper
4  ounces		smoked salmon chopped
2  ounces		crumbled goat cheese
3/4  cup		Egg whites - 100% egg whites

Tip: For nutritional information on all the ingredients in Smoked Salmon & Goat Cheese Potatoes just click on each ingredient name. Then adjust the serving size for any Smoked Salmon & Goat Cheese Potatoes ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat oven to 425°. Line 9 x 13 sheet with aluminum foil and mist with olive oil cooking spray. Scrub potatoes and prick each one several times with a fork. Place potatoes on foil and bake for about 50 minutes or until fork tender turning once. Remove potatoes from oven and reduce heat to 350°. Let potatoes cool for 20 minutes. Meanwhile heat olive oil over medium heat. Saute leek until softened about 15 minutes. In a medium bowl mix together eggs, egg whites, yogurt, dill and pepper. Stir in the salmon, goat cheese and cooked leeks. If needed slice a small slice off both sides of the potatoes so they lay flat on the baking sheet without tilting to the side. Cut potatoes in half. Scoop out potato with a spoon leaving about 1/4 inch of potato to the skin. (the scooped out potato can be discarded or saved for use later). Place potatoes on foil and sprinkle with salt.