This easy recipe for baked potatoes with caviar stuffs a twice-baked potato with sour cream and piles caviar (or less expensive fish roe) on top for a delicious and dramatic potato that can hold its own as a main course!
We love baked potatoes for dinner in my house. One of the teenager’s favorite meals is to take a potato and top it with cheese and a poached egg. Sometimes I contaminate it 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’s a twice baked potato again?
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. Here’s a fabulous version from my friend Robyn at Add A Pinch!
here’s how to make twice baked potatoes with caviar!
In this case, I wanted to go for broke on my twice baked potato (and I don’t mean the caviar part – more on that later!). The potato is rubbed with coarse salt before it is baked so that the salt kind of bakes into the potato skin. (Potato chip-like, if you will.)
Then when the potato is nice and baked, the inside is mashed up with creme fraiche (you can also use sour cream), butter, chopped chives and salt and pepper. You stuff this incredible mixture back into the potato, bake it until it is golden, and then…take a deep breath…you top it with a little more creme fraiche and a spoonful of caviar or salmon roe.
Caviar is of course A-MAZ-ING and you can totally go for it, but fish roe is also scrumptious and very affordable. I found a little jar of inexpensive red fish right by the canned tuna in my supermarket that worked just perfectly. It’s called tobiko, and you’ll recognize it as the same stuff you sometimes get on sushi. Salty and scrumptious
The teenager, of course, opted to top hers with a poached egg instead of the caviar and creme fraiche. But the Southern husband and I were in potato and creme fraiche and caviar heaven.
So the next time you are looking to make a meal out of those potatoes in your pantry, give this version a whirl!Print
Add some drama to your baked potatoes with a little caviar and some other elegant ingredients!
- 4 large potatoes
- 3 teaspoons coarse salt
- 1/4 cup crème fraîche or 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
- 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.)
- 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 crème fraîche or 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.
- Carefully stuff the potato skins with the potato mixture and put the potatoes back in the oven for another 10 minutes. Return potatoes to oven and bake until heated through, about 10 minutes.
- Top with another spoonful of creme fraiche or sour cream, and then a nice big spoonful of caviar on top of that. Garnish with parsley. Serve at once!