Title: Salmon Stuffed Potato Skins
Categories: British Appetizer Ceideburg
Yield: 1 Servings

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.

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