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Title: Salmon Stuffed Potato Skins
Categories: British, Appetizers, Ceideburg 2
Yield: 1 servings
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.
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