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

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.
 

Back to the caviar menu