Baked Potato With Caviar: A Luxurious Twist On A Classic Dish

This easy recipe for caviar potatoes stuffs a twice-baked potato with sour cream and piles a dollop of caviar (or less expensive fish roe) on top for a delicious and dramatic potato that can hold its own as a main course!

Why we love this recipe

We love baked stuffed potatoes for dinner in my house. They are easy, pretty healthy (full of fiber and vitamins and even a little protein) and the variations are endless, from Pizza Potatoes to Sloppy Joe Potatoes to a simple potato and topped it with cheese and a poached egg.

Sometimes I contaminate this last one by adding broccoli, but it is still a popular supper item.

So I am always pondering ways that I can make a potato into a full-on meal, and one of the best ways to do that is to start by making a twice baked potato.  

What is a twice baked potato?

For those of you who haven’t experienced the wonder that is a twice-baked potato, you are basically getting a baked potato and a mashed potato all in one heavenly meal.

You bake the potato, cool it a little, scoop out the insides, mash it up with whatever your heart desires, spoon it back into the potato shell, and bake it again until the edges are golden and crusty.

It’s basically like having a baked potato stuffed with mashed potatoes and I am here for it! Especially this fancy (but still super easy!) version.

Ingredients you need for this recipe

Ingredient notes and substitutions

• Caviar: Yes, caviar is technically fish eggs, but they are the best eggs I know! You can usually find this decadent ingredient near the fancy cheeses and/or in the canned seafood section of your supermarket. You can choose anything from the super expensive stuff to the much more affordable salmon roe (which is pictured above).
• Potatoes: Choose Russet or Idaho potatoes for this recipe – they have a sturdy skin that will hold up to being scooped out.
• Sour Cream: Any kind will work, from full fat to nonfat. You can also swap in creme fraiche if you want to be extra fancy.
• Chives: These slender herbs give a little onion-y sass to this recipe. You can also use scallions if you prefer.

See the recipe card for full information on ingredients and quantities.

How to make this recipe

Step 1: Bake your lovely potatoes until they are tender – you can do this by putting them in a 425 oven for an hour, or microwaving them for 8 to 10 minutes.

When they are cool enough to handle, cut them in half, cut a slice off the top of each potato with a nice sharp knife (we use a small paring kinfe for this and carefully scoop out the potato insides into a mixing bowl.

Step 2: Add some sour cream, butter, chives and salt to the potato insides and mash them up together. Gently divide this glorious mixture into your potato skins.

Step 3: Bake your potatoes in a 425 oven on a foil-lined rimmed baking sheet for about 20 minutes, just until they start to get browned here and there.

Step 4: Top your potatoes with another spoonful of sour cream, a generous spoonful of caviar and a sprinkle of fresh chopped parsley. Give your lucky potato eaters a fork and a knife and serve it up!

What to serve with this recipe

Not only is this a great potato meal all by itself, it also makes a show-stopping side dish alongside a perfectly cooked steak, or a pile of beer steamed shrimp.

And if you are looking for some extra veggie action, we do love parmesan asparagus and/or some whipped carrots!

Other potato recipes we love

So the next time you are looking to make a meal out of those potatoes in your pantry, give this version a whirl!

We want to know what you think!

If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section.

Caviar Potatoes

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Add some drama to your baked potatoes with a little caviar and some other elegant ingredients!

• Author: Kate Morgan Jackson
• Prep Time: 10 minutes
• Cook Time: 1 hour, 20 minutes
• Total Time: 1 hour 30 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Oven
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

• 4 large potatoes
• 3 teaspoons coarse salt
• 1/2 cup sour cream, plus extra for garnish
• 2 tablespoons soft butter
• 4 teaspoons chopped fresh chives
• Fresh ground black pepper
• 2 ounces caviar or fish roe (I like the dramatic looking red variety for this dish, but any kind is fine!)
• Fresh chopped parsley

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Instructions

1. Heat oven to 425 degrees. Poke a few holes in the potatoes, then rub them all over with 2 teaspoons of the salt. Place them on a foil-lined baking sheet and bake them until they are tender – a knife should slide in easily. This should take about an hour. (You can also cook them up in the microwave – poke those same holes in them and microwave them for 8-10 minutes, turning them over halfway through.)
2. Cool the potatoes for about 10 minutes, then slice off the top 1/4 inches of each one horizontally. Carefully scoop out the insides, making sure not to break the skin. Place the potato insides in a bowl and add the sour cream, butter, chives and the remaining salt. Give it a good grinding of pepper and mash everything with a potato masher until well combined.
3. Carefully stuff the potato skins with the potato mixture and put the potatoes back in the oven for another 20 minutes.
4. Top with another spoonful of sour cream, and then a nice big spoonful of caviar on top of that. Garnish with parsley. Serve at once!

Notes

• • Caviar: Yes, caviar is technically fish eggs, but they are the best eggs I know! You can usually find this decadent ingredient near the fancy cheeses and/or in the canned seafood section of your supermarket. You can choose anything from the super expensive stuff to the much more affordable salmon roe (which is pictured above).

• • Potatoes: Choose Russet or Idaho potatoes for this recipe – they have a sturdy skin that will hold up to being scooped out.

• • Sour Cream: Any kind will work, from full fat to nonfat. You can also swap in creme fraiche if you want to be extra fancy.

• • Chives: These slender herbs give a little onion-y sass to this recipe. You can also use scallions if you prefer.