Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

10 sm Red potatoes, (each the size
A walnut), scrubbed, patted
Dry,
And rubbed with vegetable
Oil
3 oz Finely chopped smoked salmon
(about 1/2 cup)
1/2 c Plain yogurt
3 tb Minced scallion
2 tb Minced fresh parsley leaves
Garnish:
Drained bottled capers

Prick the potatoes with a fork and bake them in the middle of a
preheated 425 degree oven for 40 minutes. While the potatoes are
baking, in a bowl stir together the salmon, the yogurt, the scallion,
and the parsley. While the potatoes are warm, halve them, scoop them
out, leaving 1/4-inch-thick shells, and reserve the scooped-out
potatoes for another use. Season the salmon mixture well, and divide
it among the potato shells. Top each potato with a caper and serve
them at room temperature.

Yield: 20 hors d'oeuvres

COOKING LIVE SHOW #CL8979 Recipe courtesy of Gourmet Magazine

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