Salmon stuffed potato skins
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Potato per person | |
| 1½ | ounce | Smoked salmon per person |
| 2 | tablespoons | Or 3 tb sour cream per person |
| A few tablespoons red or black caviar per person | ||
Directions
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.