"TWICE BAKED" BABY POTATOES WITH CAVIAR
These special occasion-worthy bite-sized spuds are crowned with sour cream and caviar. Tip: these melt-in-your-mouth morsels pair especially well with a glass of bubbly-cheers!
Provided by Greg Lofts
Categories Food & Cooking Appetizers
Time 1h30m
Yield Makes about 35
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. In a pot, cover potatoes with about 2 inches of cool water; bring to a boil. Season generously with salt and cook until potatoes are easily pierced with the tip of a knife but still holding their shape, 8 to 10 minutes; drain. When cool enough to handle, trim and discard 1/4 inch from top of each potato. (If necessary, trim bottoms flat so potatoes stand upright.)
- Using a small paring knife, the smaller side of a melon baller, or a demitasse spoon, carefully scoop flesh from potatoes, leaving 1/4 inch flesh intact all around bottom and sides. Transfer hollowed potatoes to parchment-lined baking sheets.
- For the smoothest texture, press potato flesh through a ricer into a bowl. Stir in cream cheese, butter, milk, and chives to thoroughly combine (or, if not using a ricer, mash to combine until smooth); season with salt and pepper.
- Transfer potato mixture to a piping bag fitted with a plain tip, or a resealable plastic bag with a corner snipped. Pipe mixture into hollowed potatoes and bake until they are heated through and browned in places on top, 20 to 22 minutes. Let cool a few minutes; dollop with sour cream and top with caviar, trout roe, or more chives. Serve warm.
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yadab basnet
[email protected]This recipe is perfect for a special occasion. I'm definitely going to make it for my next dinner party.
Hammas Hammmas
[email protected]Twice-baked potatoes are one of my favorite comfort foods. I can't wait to try this recipe with caviar.
Mohamed Ameen
[email protected]I love the idea of using baby potatoes for this recipe. They're so cute!
Dalton Larsen
[email protected]This recipe seems a bit complicated. Is there a simpler way to make twice-baked potatoes?
Shajamal Hossian
[email protected]I'm allergic to caviar. Can I substitute something else?
Josiane Moukam
[email protected]These potatoes look so good! I can't wait to try them.
Felix Beduku
[email protected]I'm not a fan of caviar but these potatoes were still amazing. The crispy potato skins and creamy potato filling were perfection.
Cashton_Playz
[email protected]The potatoes were delicious but the caviar was a bit too salty for my taste.
Lola Mccash
[email protected]I made these potatoes for a special occasion and they were a huge success. The potatoes were perfectly cooked and the caviar added a touch of elegance. I will definitely be making these again.
timeeka zass
[email protected]These twice-baked baby potatoes with caviar were a hit at my dinner party! The combination of crispy potato skins, creamy potato filling, and luxurious caviar was simply divine. The recipe was easy to follow and the results were impressive. Highly re