Twice Baked Potatoes & Caviar

0 Line a sheet pan with parchment paper. Place your potatoes on it. Drizzle olive oil and sprinkle salt on them.
1 Bake at 400°F for 30-35 minutes until golden.
2 Let the potatoes cool off for 15-20 minutes.
3 When cool, cut off the top of the potato, remove the skin of the top and keep the flesh of the potato.
4 Score the potatoes and use a spoon to hollow them out very carefully. Add the potato flesh to a bowl.
5 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.
6 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.
7 Mix very well.
8 Using a piping bag, pipe the potato mixture into the potato without over filling.
9 Bake at 400°F for 15-25 minutes or until golden.
10 Let them cool slightly, top with caviar. Serve with creme fraiche and extra caviar on the side.