Wash the potatoes and then rub them with a mixture of kosher/sea salt and olive oil. Bake them for about 1 hour at 400 F or until they give a little when squeezed

While the potatoes are cooking; mix the sour cream, dill and lemon together well. Put in the refrigerator to chill.

Cook your salmon.

When the potatoes have cooled enough to touch, cut them in half and scoop out most of the insides (save these.) Cut in half again to make wedges, brush the skin with olive oil and cook for another 10 to 12 minutes or until they’re nice and crispy.

Slather a bit of your dill sauce on the inside of the wedge, top with salmon, sprinkle with a bit more dill and serve. These are CRAZY yummy!!!!