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Potatoes with Crème Fraîche & Caviar

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Baked Potato With Caviar

These Baked Potatoes with Crème Fraîche & Oscietra Caviar are best served warm as a refined canapé, or show-stopping side dish. Perfect for celebrations, champagne pairings, or elegant entertaining, this simple recipe is perfect for elevating a luxe home dinner — this is classic comfort with a caviar finish!
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Course Appetisers
Cuisine American

Equipment

  • You will need a piping bag with star nozzle tip

Ingredients
  

  • 8 whole potatoes (medium size)
  • 400ml crème fraîche
  • 2 tbsp garlic chives or similar, chopped - reserve flowers on garlic chives for decoration later.
  • salt & pepper to taste
  • 200g Marcel Petite Comté cheese (optional)
  • 50g Oscietra Caviar

Instructions
 

  • Preheat oven to 200°C. Pierce whole potatoes with a fork, place directly on the oven rack and bake for 35–40 minutes, or until tender.
  • Allow potatoes to cool slightly. Cut off the top of each potato and carefully scoop the flesh into a bowl (keep the skins intact - set aside).
  • Mash the potato with crème fraîche, chopped garlic chives, salt and pepper, until smooth. (We used a stick blender).
  • Use a piping bag with a star nozzle tip to pipe the mash back into the potato skins. Alternatively, you can spoon the mash into each potato skin before serving.
  • (If using) Grate Comté cheese over the top of each potato and bake again and return to oven for 15–20 minutes until golden and lightly crisp on top. Remove from oven and allow to rest before serving.
  • Generously top each potato with a bump of Oscietra caviar before serving, (approximately 6-7g per bump). Garnish with garlic chives or edible chive flowers.
Keyword Caviar, Comfort Food, Jacket Potato

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