Best 5 Baked Potatoes With Créme Fraiche And Caviar Recipes
Indulge in a culinary journey with our irresistible baked potatoes, artfully prepared with crème fraîche and caviar. These delectable treats are not just a meal; they are an experience that tantalizes your taste buds and elevates your dining experience.
Our first recipe introduces a classic combination of flavors with butter, sour cream, chives, and bacon. The fluffy baked potato embraces a velvety blanket of butter, while sour cream adds a tangy touch, and chives provide a vibrant freshness. Crispy bacon pieces lend a smoky, savory crunch, creating a harmonious symphony of flavors in every bite.
Next, embark on a culinary adventure with our crème fraîche and caviar variation. The smooth, luxurious spread of crème fraîche gently caresses the tender potato flesh, offering a rich and creamy sensation. Delicate beads of caviar burst in your mouth, releasing an explosion of briny, oceanic flavors that dance on your palate.
For those who prefer a vegetarian delight, our roasted garlic and herb-infused olive oil recipe is a symphony of aromatic flavors. Roasted garlic infuses the olive oil with its sweet and savory essence, while a medley of herbs, including rosemary, thyme, and oregano, create a fragrant symphony that permeates the baked potato. The result is a comforting and wholesome dish that nourishes both body and soul.
Finally, our spicy chili and cheese rendition adds a touch of heat and cheesy goodness to the classic baked potato. A rich and flavorful chili, simmering with a blend of spices and succulent ground beef, generously tops the potato. A blanket of melted cheese, gooey and golden, completes this indulgent creation, offering a delightful contrast of textures and flavors.
TWICE-COOKED POTATOES WITH CAVIAR
A gathering becomes instantly festive when you offer these delicate hors d'oeuvres topped with caviar.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 dozen
Number Of Ingredients 7
Steps:
- Place potatoes in a large saucepan, and cover with cold water. Bring to a boil; reduce to a simmer, and cook until just tender when pierced with the tip of a sharp knife, about 15 minutes. Drain well. Transfer to a rimmed baking sheet, and let stand until cool enough to handle.
- Cut off tops and a thin slice from bottoms of 24 potatoes. Using a small melon baller, scoop out flesh from these potatoes, leaving a 1/4-inch-thick shell. Peel remaining 4 potatoes. Press whole potatoes and remaining flesh through a ricer into a medium bowl.
- Preheat oven to 375 degrees. Heat milk and the room-temperature butter in a small saucepan over medium until butter melts. Stir into riced potatoes, a little at a time, until creamy. Stir in creme fraiche and the chives; season with salt and pepper.
- Transfer to a pastry bag fitted with a 1/2-inch plain round tip (such as Ateco #806). Pipe potato mixture into shells, mounding about 1/2 inch above top edge.
- Bake until tops are golden brown and slightly puffed, about 15 minutes. Brush with melted butter, and bake 15 minutes more. Top each potato with about 1/4 teaspoon caviar. Serve immediately.
ROASTED FINGERLING POTATOES WITH CREME FRAICHE AND CAVIAR
Provided by Tyler Florence
Categories appetizer
Time 1h10m
Yield 12 appetizer servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F.
- In a large mixing bowl, toss the potatoes with 1/2 cup of olive oil, rosemary, and a generous seasoning of salt and pepper. Coat a small roasting pan with the remaining olive oil and put the potatoes in the pan, cut-side down. Bake for 50 to 60 minutes, until the potatoes are tender on the inside and golden on the outside.
- Let the potatoes cool slightly and then arrange on a serving platter. Serve the potatoes with the creme fraiche, caviar, and chives for self-service hors d'oeurves. This goes great with champagne. If you wish, spread each potato with a 1/4 teaspoon of creme fraiche and 1/2 teaspoon caviar instead of dipping.
NEW POTATOES WITH CREME FRAICHE AND CAVIAR
Provided by Food Network
Categories dessert
Time 30m
Yield 24 servings, 3 potatoes each
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F
- Wash potatoes and place on 2 lightly oiled cookie sheets. Bake for about 30 minutes.
- Cool potatoes before handling.
- Trim either end of each potato and then cut in half, leaving trimmed edges on the end to allow potatoes to sit upright. Using a small melon baller, scoop out inside of each potato half, leaving at least 1/8-inch edge.
- Fill pastry bag, fitted with a star tip, with creme fraiche. Fill each scooped-out potato half with piped creme fraiche.
- Garnish top of each potato with red or black lumpfish roe.
DILL MASHED POTATOES WITH CRèME FRAîCHE AND CAVIAR
Categories Potato Side Quick & Easy New Year's Eve Winter Sour Cream Dill Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 2
Number Of Ingredients 5
Steps:
- Cook potatoes in large pot of boiling salted water until very tender, about 25 minutes. Drain well. Return potatoes to pot; mash over low heat until almost smooth. Add crème fraîche and butter; whisk until smooth and fluffy. Stir in dill. Season with salt and pepper. (Potatoes can be made 2 hours ahead. Cover and let stand at room temperature. Rewarm over low heat, stirring frequently.)
- Top potatoes with caviar and serve.
HERB-BAKED POTATO CHIPS WITH CRèME FRAîCHE AND CAVIAR
Categories Potato Appetizer Bake Cocktail Party Seafood Sour Cream Dill Gourmet Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 80 hors d'oeuvres
Number Of Ingredients 5
Steps:
- Preheat oven to 375° F. and brush 3 large baking sheets generously with some oil.
- With a mandoline or other manual slicer cut 1 potato crosswise into 1/8-inch-thick slices. Immediately arrange slices in one layer on 1 baking sheet and brush with some remaining oil. Sprinkle potatoes with dill and salt and pepper to taste.
- Bake slices in middle of oven until golden, 15 to 20 minutes, and with a metal spatula immediately transfer to a rack to cool completely. Repeat procedure with remaining potatoes and baking sheets in same manner. Potato chips may be made 3 days ahead and kept in an airtight container at room temperature.
- Top potato chips with 1 teaspoon each of caviar and crème fraîche or sour cream, side by side.
Tips:
- Choose the right potatoes: For the best results, use a starchy potato like a Russet or Yukon Gold. These potatoes will hold their shape well and become fluffy and light when baked.
- Scrub the potatoes well: Before baking, scrub the potatoes thoroughly to remove any dirt or debris. You can use a vegetable brush or a clean sponge.
- Prick the potatoes: Use a fork to prick the potatoes all over. This will help the steam escape and prevent the potatoes from bursting.
- Bake the potatoes at a high temperature: Bake the potatoes at 400°F (200°C) for about an hour, or until they are tender when pierced with a fork.
- Let the potatoes cool slightly: Before cutting the potatoes open, let them cool slightly so that the insides are easier to handle.
- Top the potatoes with your favorite toppings: You can top the potatoes with a variety of toppings, such as butter, sour cream, cheese, bacon, or chives.
Conclusion:
Baked potatoes are a simple but delicious dish that can be enjoyed as a side dish or a main course. They are easy to make and can be topped with a variety of ingredients to suit your taste. The next time you are looking for a quick and easy meal, try making baked potatoes with crème fraîche and caviar. You won't be disappointed!
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