Best 6 Special Baked Potatoes With Caviar And Lox Recipes
Welcome to a culinary journey that combines the elegance of caviar and lox with the comforting warmth of baked potatoes. This article presents three distinct recipes that elevate the classic baked potato to new heights of flavor and sophistication.
First, we have the Caviar-Topped Baked Potato, a luxurious treat that pairs silky smooth caviar with crispy potato skin and fluffy, flavorful interiors. The combination of briny caviar and creamy potato creates a symphony of textures and flavors that will tantalize your taste buds.
Next, we introduce the Lox and Crème Fraîche Baked Potato, a delightful twist on the traditional baked potato. Flaky lox, with its salty, smoky flavor, is complemented by the richness of crème fraîche, resulting in a harmonious balance of flavors. The crispy potato skin adds a satisfying crunch, making this dish a delightful symphony of textures and tastes.
Last but not least, we have the Caviar and Lox Baked Potato, a veritable feast that combines the best of both worlds. This culinary masterpiece features a generous topping of both caviar and lox, creating a decadent and indulgent experience. The combination of briny, smoky, and creamy flavors is sure to leave you craving more.
Whether you're hosting a special occasion dinner or simply seeking a unique and delectable meal, these Special Baked Potatoes with Caviar and Lox will undoubtedly impress. So, gather your ingredients, preheat your oven, and embark on a culinary adventure that promises to delight your senses and leave you with memories to savor.
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.
POTATOES AND CAVIAR
These are delightful as appetizers at the holidays or as a side dish for a romantic Valentine's dinner. Twice cooked baby red potatoes are topped with chives and red caviar. Red caviar is not expensive and you only need a small jar. If you prefer to use more expensive caviar, the red and green theme still shows in the red potatoes and chives. A bit of work, but they can be done ahead, ready for the oven.
Provided by sugarpea
Categories Potato
Time 1h15m
Yield 24 stuffed potatoes, 24 serving(s)
Number Of Ingredients 8
Steps:
- In a saucepan, cover the potatoes with cold water; bring to a boil and simmer until tender but still quite firm when pierced with the tip of a knife; remove all but 4 potatoes and continue to cook these 4 until soft.
- When cool, cut the tops off the group of 24 potatoes; scoop out the flesh with a melon baller, leaving a 1/4" thick wall; place the pulp in a double boiler or metal bowl over simmering water to keep it warm; peel and add the 4 remaining potatoes.
- Cut a small slice off the bottom of each potato so that they will stand upright on a baking sheet; preheat the oven to 375°; Heat the milk and melt the butter in a small saucepan; push the potato flesh through a ricer, food mill or wide-meshed sieve.
- Stir the milk into the potatoes a bit at a time, until they are creamy; add creme fraiche, salt and pepper and 1 T chives; pipe the potatoes into the shells, making sure the cut edges are covered.
- Bake until golden brown and slightly puffed, about 15 minutes; brush with melted butter and bake another 15 minutes; remove from oven and top with caviar and chives.
Nutrition Facts : Calories 176.3, Fat 3.5, SaturatedFat 1.8, Cholesterol 28.8, Sodium 78.7, Carbohydrate 32, Fiber 3.4, Sugar 2, Protein 4.9
SPECIAL BAKED POTATOES
For a nifty way to spice up plain old potatoes, try Tressa Surdick's recipe. To make them, she slices the spuds, then seasons them before baking. "Just before they're done, I sprinkle cheese on top of each potato. Our guest always rave about the," Tressa pens from Bethel Park, Pennsylvania. (To make the cutting easier, Tressa share this tip: "Place the handle of a wooden spoon along the bottom of the potato-this will prevent your knife from going all the way through.")
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- With a sharp knife, slice potatoes thinly but not all the way through, leaving slices attached at bottom. Fan potatoes slightly. Place in an ungreased 13x9-in. baking dish. Drizzle with butter. Sprinkle with Italian seasoning and salt. , Bake, uncovered, at 425° for 50 minutes. Sprinkle with cheeses and parsley; bake 10-15 minutes longer or until lightly browned.
Nutrition Facts : Calories 375 calories, Fat 9g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 750mg sodium, Carbohydrate 65g carbohydrate (3g sugars, Fiber 8g fiber), Protein 10g protein.
LATKES WITH LOX
Steps:
- In a large bowl, combine the first 5 ingredients. Stir in eggs until blended. Add potatoes; toss to coat., Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Drop batter by 1/4 cupfuls into oil; press lightly to flatten. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels. Serve with lox; top with sour cream and chives if desired.
Nutrition Facts : Calories 270 calories, Fat 16g fat (2g saturated fat), Cholesterol 73mg cholesterol, Sodium 610mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.
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.
ROASTED POTATO SLICES WITH CAVIAR
Yield Makes about 20
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F. Brush both sides of potato slices with olive oil. Place on baking sheet and season lightly with salt and pepper. Bake until golden brown on bottom sides, about 15 minutes. Turn slices over and continue baking until second sides are golden brown, about 15 minutes. Transfer to plate.
- Top slices with small dollops of sour cream. Sprinkle with chives. Spoon small amount of caviar atop sour cream and chives. Serve immediately.
Tips:
- Choose the right potatoes: For this recipe, it is best to use a firm potato variety that will hold its shape well during baking, such as Russet or Yukon Gold potatoes.
- Prick the potatoes: Before baking, use a fork to prick the potatoes all over. This will help them to cook evenly and prevent them from bursting.
- Bake the potatoes until tender: The potatoes are done baking when they are tender when pierced with a fork. The baking time will vary depending on the size of the potatoes.
- Let the potatoes cool slightly: Once the potatoes are baked, let them cool slightly before slicing them open. This will make them easier to handle and prevent the fillings from spilling out.
- Top the potatoes with your favorite fillings: Once the potatoes are sliced open, you can top them with your favorite fillings. Some popular options include caviar, lox, sour cream, chives, and dill.
Conclusion:
These special baked potatoes with caviar and lox are a delicious and elegant appetizer or main course. They are perfect for a special occasion or a simple weeknight meal. With a few simple ingredients, you can create a dish that is sure to impress your guests.
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