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Caviar Baked Potatoes

Caviar topped potato on a wooden plate.
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5 from 1 review

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

Ingredients

Scale
  • 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

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 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.
  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 creme fraiche or 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.

Find it online: https://www.framedcooks.com/baked-potatoes-with-caviar/