Twice Baked Baby Potatoes with Paddlefish Caviar Recipe
One of the best paddlefish caviar recipes when you want to introduce Paddlefish Caviar to friends and family who have never tasted it before!You’ve got to love it when fancy meets easy and comes together to be an exquisite appetizer. These bite-sized, simple hors d'oeuvres were a big hit with clients when I had my catering business. I decided to recreate them using some North Dakota Paddlefish Caviar you can learn to make yourself with step-by-step instructions here.I live in Fargo, North Dakota in the heart of the Red River Valley where potatoes reign supreme! Non-irrigated land in the Red River Valley can produce over 30,000 pounds of potatoes per acre! Irrigated land can more than double that! Potatoes offer a mouth-watering, comfort-food flavor that balances the salty and subtle fish taste of the caviar.If you would like to come here to North Dakota and try your hand at catching a giant Paddlefish, visit the North Dakota Game & Fish Department website for details.If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #wildgameandfishDid you enjoy this Twice Baked Baby Potatoes with Paddlefish Caviar Recipe? Be sure to leave a 5-star rating RIGHT HERE!
Ingredients
- 1 1/2 pounds baby red or yellow potatoes
- salt
- black pepper
- 2 Tablespoons butter
- 1/4 cup cream cheese
- 1/4 cup Mexican Crema (store bought)
- 5 Tablespoons fresh chives, chopped
- 3 Tablespoons Paddlefish Caviar
Instructions
- Preheat oven to 425°F.
- In a medium pot, cover potatoes with about 1 inch of water, add 1 teaspoon of salt, and bring to a boil. Reduce heat to medium high and cook potatoes for about 10 minutes. Remove from heat and drain water.
- When the potatoes are cool enough to handle but still warm, use a small paring knife to trim and discard about 1/4 inch from the top of each potato. Then trim a tiny amount from the bottoms so potatoes stand upright.
- Using that same small paring knife, carefully scoop out some of the insides of the cooked potatoes, leaving 1/4-inch borders around the edges. Transfer hollowed potatoes to parchment paper-lined baking sheets.
- Place the scooped insides and the peeled tops of the potatoes in a medium bowl and mash using a potato masher or the back of a fork.
- Stir in butter, cream cheese, Mexican Crema, and 3 Tablespoons of the chives until well combined (save the other 2 Tbsp of chives to garnish at the end). Season to taste with salt and pepper.
- Carefully spoon the filling back into the hollowed-out potatoes until slightly overfilled and mounded on top.
- Bake for about 15 minutes until the filling is heated through and the topping is golden brown. You can turn the broil setting on for up to 2 minutes at this point to get them nice and crispy on the top, but watch them very carefully so they don't burn!
- Let them cool for a few minutes; dollop with a little Mexican Crema, then top each potato with 1/4 teaspoon of caviar and a sprinkle of chives. Serve warm.
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