I’m a big fan of baking in the grill, especially in the summertime when you don’t want to heat up your kitchen. This is a great dessert that comes together easily with a few pantry staples and some fresh blueberries.  

The filling for these potato skins isn’t much different from a traditional spinach artichoke dip, accept it isn’t thinned out with sour cream or mayo to make sure it doesn’t spill over the sides of the skins.

While the process of curing, drying, and smoking salmon might seem daunting. The payoff is more than just a simple filet of smoked salmon, but the centerpiece of an amazing meal.