Recipe#6410

Title: Salmon Stuffed Potato Skins

  From the San Francisco Chronicle, 6/15/88.
  
  Posted by Stephen Ceideberg; November 12 1992.

      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.