Salmon Stuffed Potato Skins         
Source: San Francisco Chronicle

1 Potato per person
1 1/2 oz Smoked salmon per person
2 tbs Or 3 tbs 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. Serve.