Salmon Stuffed Potato Skins
Yield: 1 Servings
1 1/2 oz Smoked salmon
2 tb Or 3 tb sour cream
A few tablespoons red or black caviar
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.
Source: Julia Burton, wife of British Consul General Graham Burton
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