Ingredients
4 medium baking potatoes (about 8 ounces each)1/2 cup reduced-fat sour cream1/2 cup buttermilk1 tablespoon butter1/4 teaspoon salt1/8 teaspoon pepper4 ounces smoked salmon or lox, cut into 1/2-inch pieces4 teaspoons minced chives
Preparation
Scrub and pierce potatoes. Bake at 400° for 40-60 minutes or until tender. Cool until easy to handle. Cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving a thin shell.
In a bowl, mash the pulp with sour cream. Stir in the buttermilk, butter salt, and pepper. Gently fold in salmon. Spoon into potato shells. Sprinkle with chives.
