Potatoes Stuffed With Sour Cream And Caviar
- 20m Prep Time
- 20m Cook Time
- 40m Ready In
24 pieces For a less expensive variation, top the potato halves with 12 ounces flaked hot-smoked salmon instead of caviar.
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- Twelve 1 ½- to 2-inch red potatoes (1 ½ pounds)
- 1 tablespoon salt
- Kosher or coarse sea salt
- ½ cup sour cream or crème fraîche
- 4 tablespoons caviar or other roe
- Sliced chives
Let's Cook
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Step 1.
Place in a saucepan or pot: Twelve 1 ½- to 2-inch red potatoes (1 ½ pounds); 1 tablespoon salt
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Step 2.
Add enough water to the pot to cover by 1 inch.
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Step 3.
Bring to a simmer over medium-high heat. Cook, uncovered, just until the potatoes are tender, about 20 minutes. Drain and let cool to room temperature. Cut each potato in half. Using a melon baller, scoop a small crater out of each half and reserve the scooped out potato flesh in a bowl. Cut a thin slice off the rounded side of each half so the potatoes will sit flat. Sprinkle the potatoes with: Kosher or coarse sea salt
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Step 4.
Add to the bowl of potato flesh and mix until smooth: ½ cup sour cream or crème fraîche
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Step 5.
Spoon or pipe the sour cream mixture into the potatoes. Top with: 4 tablespoons caviar or other roe
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Step 6.
Sprinkle generously with: Sliced chives