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Baked Potatoes with Caviar

Serving size: 4 servings

  • 4 large russet potatoes (10 to 12 ounces each), scrubbed well
  • 2 teaspoons kosher salt
  • ¼ cup crème fraîche, more for serving
  • 2 tablespoons unsalted butter, at room temperature
  • 4 teaspoons chopped chives
  • ½ teaspoon freshly ground black pepper
  • 2 ounces salmon roe, for topping.
  1. 1. Heat oven to 425 degrees. Rub potatoes with 1½ teaspoons salt and pierce twice with a fork (don’t worry if some salt falls off). Place potatoes on a baking sheet and bake until skin is crispy and insides are tender when pierced with a fork, 60 to 70 minutes.
  2. 2. When potatoes have cooled enough to handle, use a sharp knife to slice off tops. Scoop out insides, leaving about ¼ inch around skin; transfer potato flesh to a bowl. Add crème fraîche, butter, chives, remaining ½ teaspoon salt and pepper; mash with a fork until combined.
  3. 3. Stuff potato skins with potato mixture. Return potatoes to oven and bake until heated through, about 10 minutes. Run under broiler for another 1 to 2 minutes until tops are golden brown and crisp. Serve hot, topped with salmon roe and additional crème fraîche, if desired.

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Article printed from Framed Cooks: http://www.framedcooks.com