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Articles / TULARC / Food / 20th Century Appetizer Recipes 2 / |  |
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Salmon Stuffed Potato Skins |
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Articles / TULARC / Food / 20th Century Appetizer Recipes 2 / | |
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Salmon Stuffed Potato Skins |
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This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks
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.
From: Stephen Ceideberg; November 12 1992.
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Appetizers, food, recipes, cooking, cookbook, preparation, ingredients, advice, nutrition
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