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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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