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.