• Preheat oven to 200°C. Place the potatoes on a baking tray and pierce each potato a few times with a fork, sprinkle with a little sea salt.
• Place tray directly on the middle oven rack. Bake on high heat for 45-60 minutes, until the potato skins are golden and crispy, and the insides are soft when pierced with a knife.
• Allow potatoes to cool, until they can be handled. Gently slice the potatoes down the centre. Scoop (approximately) 1 tablespoon of potato from the inside, to make a hollow space for the filling. 
• Add the potato trimmings to a small bowl along with the crème fraîche, horseradish cream, chopped chives and a pinch of sea salt. Mix ingredients together until combined and set aside.

Assemble the Potatoes

• Spoon a generous amount of the potato & horseradish mixture into the hollow of each potato. Garnish each potato with a small spoonful of Black Pearl Salmon Caviar and chopped chives. Serve immediately.