Twice Baked New Potatoes with Caviar

Leave it to me to be a day late and a dollar short. Did you know that July 18th was National Caviar Day? Better late then never. Besides, it seems a good excuse to eat Caviar, right? These potatoes are similar to a twice baked potato, since they are hollowed out, the pulp whipped nicely, then stuffed back into their jackets and baked again. Little two-bite twice-baked new potatoes, how delightful! Add a little dollop of sour cream and a little caviar – now we are talking indulgent!

The potatoes can be served as a passing appetizer, your own “fancy snack” or even as a side to dress up steaks if you like. I’ve served them with grilled steak and pan seared asparagus tips – yum!

Still looking for Caviar ideas? Try Party Potato Platter with Fresh Dill and Red Caviar. I love these during the holidays – the green of the dill and the red of the caviar – beautiful!

Twice Baked New Potatoes with Caviar
1 1/2 lb. small new potatoes, 12 to 16, unpeeled and well scrubbed
4 tablespoons olive oil, divided
3/4 cup sour cream or crème fraîche
2 teaspoons finely chopped fresh chives
1/4 teaspoon sea salt
Pinch of freshly ground white pepper
2 oz. any variety of caviar or fish roe
Fresh flat-leaf parsley sprigs or watercress for
garnish

Preheat an oven to 475 degrees.

Scrub potatoes well, pad dry with paper towels. Place potatoes in a bowl and add 2 tablespoons of olive oil to the bowl. Oil potato skins well with olive oil. Place the oiled potatoes on an ungreased baking sheet. Bake until cooked through and slightly crispy, 45 to 50 minutes; prick with a knife or skewer to test for doneness. About half way through baking time, shake baking sheet to redistribute the potatoes and allow for more even baking.

Remove from the oven and let cool. Reduce oven to 425 degrees.

Cut each potato in half crosswise. If the ends of any potatoes are uneven, cut off a thin slice from them so they will stand upright once they are filled. Carefully scoop out all the pulp from each half, leaving only a thin shell. Place the pulp in a bowl and return the potato shells to the baking sheet, hollow sides down. Brush the skins with remaining oil. Once brushed with oil, turn potatoes hollow side up. Set aside.

Add 1/2 cup of the sour cream, the chives, salt and white pepper to the potato pulp and mix well. Using a small teaspoon, spoon the pulp mixture into the shells. Place the filled potatoes on the baking sheet. Bake until heated through, 10 to 15 minutes.

Arrange the warm potatoes on a serving platter. Garnish each potato with a dollop of the remaining sour cream, then of caviar. Garnish the platter with parsley sprigs and serve immediately.

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