Fishy Potato Skins

 Remember potato skins? They are great football tailgating food, usually covered with cheese and bacon. But what if you just wanted a little bite of something to tide you over before dinner? And what if you were not into meat, but were okay with fish? Here's where these tasty gems can shine!

You will need:
1 1/2 pounds small potatoes 

   (I used Private Selection Petite Gold, 

   but any color will do, as long as they 

   are small enough to be bite-sized)

1-2 T olive oil
4 oz hot-smoked salmon (not lox)

8 oz Daisy sour cream
2-3 T cotija cheese (or any cheese will do)

3-4 T chopped chives 

   (or fennel or dill fronds, or rosemary)

Preheat your oven to 400ºF. Cut each potato in half, maximizing surface area at the plane of the cut. Toss all of the cut halves with the olive oil. Line a large baking sheet with aluminum foil, and  spread out the potatoes, cut side up. Roast for 20-30 minutes. Divide the smoked salmon evenly among all the potaotes. Top with a small dollop of sour cream with the cheese mixed into it. (You won't use all of it, but you can use the leftover cheese/sour cream tomorrow for a full-sized baked potato.) Sprinkle with tiny green things, and serve.