Salmon Stuffed Potato Skins

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.