Twice Baked Potatoes & Caviar
Serves 4
40 mins prep
60 mins cook
100 mins total
These beauties are inspired by the viral $100 potatoes in NY and you know the drill, let's make them at home! Adding brie to the potatoes is my little secret ingredient that makes this Baked Potato Caviar Recipe so creamy with a pop of flavor that's unforgettable!
Line a sheet pan with parchment paper. Place your potatoes on it. Drizzle olive oil and sprinkle salt on them.
Bake at 400°F for 30-35 minutes until golden.
Let the potatoes cool off for 15-20 minutes.
When cool, cut off the top of the potato, remove the skin of the top and keep the flesh of the potato.
Score the potatoes and use a spoon to hollow them out very carefully. Add the potato flesh to a bowl.
Rice half of the potatoes and leave the rest in small chunks, mashing them gently with a fork. I find that doing it this way, it keeps some body in the mix.
Add the crème fraîche, butter, brie, chives, parm and pepper. Wait to salt until you mix, you don't want to over salt because the caviar is salty.
Mix very well.
Using a piping bag, pipe the potato mixture into the potato without over filling.
Bake at 400°F for 15-25 minutes or until golden.
Let them cool slightly, top with caviar. Serve with creme fraiche and extra caviar on the side.
