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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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