Salmon Stuffed Potato Skins
Yield
1 servingPrep
10 minCook
60 minReady
70 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
potatoes
|
|
| 1 ½ | ounces |
smoked salmon
|
|
| 2 to 3 | tablespoons |
sour cream
|
|
| 1 | x |
caviar
red or black |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
potatoes
|
|
| 43.3 | ml/g |
smoked salmon
|
|
|
sour cream
|
|
||
| 1 | x |
caviar
red or black |
* |
Directions
Wash the potato.
Prick with a fork and rub with salt.
Bake in a 350℉ (180℃) F 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.
