How to Make It
Preheat oven to 425°F. Drizzle potatoes with oil, and rub to coat. Sprinkle with salt and pepper. Spread in a single layer on a baking sheet, and bake until skins are slightly crispy and potatoes are tender when pierced, about 25 minutes.
Slit each potato lengthwise. Gently push the ends toward the center to split them open, like miniature baked potatoes. Spoon about 1 teaspoon sour cream into each potato. Tuck in strips of salmon, and top with capers and shallots. Drizzle about 1/2 teaspoon lemon juice over each potato. Garnish with dill, if desired. Serve warm.