Salmon Stuffed Potato Skins

• 1 Potato per person
• 1 1 /2 oz Smoked salmon per person
• 2 tb Or 3 tb sour cream per
• -person
• A few tablespoons red or
• -black caviar per person

Here's one from the British Consulate.

From Julia Burton, wife of British Consul General Graham Burton.

Wash the potato.Prick with a fork and rub with salt.Bake in a

350F oven until potato is tender, about 1 hour.Cut in half and

scoop out the flesh without breaking the skin, leaving only a thin

layer of potato on the inside.

Chop the smoked salmon and divide between potato halves.Spoon in 2

or 3 tablespoons of sour cream and top with red or black caviar, or

some of each.Serve.

From the San Francisco Chronicle, 6/15/88.

Posted by Stephen Ceideberg; November 12 1992.