Instructions: 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 doeuvres

Small Red Potatoes Stuffed w Smoked Salmon, Scallion, & Yogurt

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