-Put an oven rack in the upper middle position in your oven and preheat the oven to 400 degrees.

-Scrub and dry 4 medium sized russet potatoes.

-Poke 2-3 holes in each potato with a sharp paring knife.

-Lightly rub with olive oil and place on a baking sheet.

-Bake until the skins are crispy, about 50 minutes to 1 hour.

-Remove from oven and let cool for a few minutes. Using an oven mitt cut the hot potatoes in half.

-Let sit for 10 minutes to cool, then using a teaspoon carefully scoop the potato out leaving a ¼-½ inch thickness in each shell.

-Arrange the empty potato halves on the baking sheet.

-Turn your broiler on if it takes time for it to warm up.

-Mash the potato with a fork until moderately smooth.

-Add ¼ cup sour cream or Greek yogurt, ¼ cup milk, 2 TBS butter, ½ tsp salt and ground pepper to taste.

-Stir in 4 ounces crumbled smoked salmon and 3 TBS chopped chives. Lightly blend.

-Scoop a mound of the filling into each potato and then poke 1-2, ½-inch cubes of mozzarella cheese in each mound of filling (optional).

-Cook under the broiler for 10-15 minutes until brown.