Recipe - Salmon Stuffed Potato Skins

1 Potato per person
1 One half ounce Smoked salmon per person
2 tablespoon Or 3 tablespoon 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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip