Learn how to eat caviar with this Twice Baked Potatoes with Caviar Recipe using paddlefish caviar you can harvest yourself or buy online.
Twice Baked Potatoes with Caviar is a great introduction to caviar recipes for friends and family who have never tasted it before!
Twice Baked Potatoes With Caviar
Imagine the perfect bite: creamy, buttery baby potatoes paired with the luxurious brininess of caviar. It’s an indulgent experience you'll want to share with someone special.
Twice Baked Potatoes with Caviar take this idea to the next level. Whether you’re hosting a dinner party or planning a romantic date night, these little gems will wow your guests like it did for my wife the other night during our date night.
Our daughter was out of the house for a playdate, so we jumped at the chance for a brief date night at home. I created this paddlefish caviar dish as an appetizer before the simple main course of Steak Frites.
These twice baked potatoes with caviar are surprisingly simple, and with just a handful of ingredients, you’ll transform ordinary potatoes into something extraordinary. As you read along, I’ll share tips on "how to eat caviar" and how you can make your own caviar for more "caviar recipes."
Why Twice Baked Potatoes With Caviar?
Twice baked potatoes are already a favorite in our house. They combine the fluffy, buttery interior of mashed potatoes (my daughter's favorite) with the crispy, golden perfection of roasted ones (my wife's favorite). Adding caviar elevates the dish into the realm of fine dining at home.
Baby potatoes are the perfect vessel to use for this caviar recipe. They are just the right size to serve as an appetizer.
Paddlefish caviar, featured here, provides a subtle, nutty flavor that complements the richness of the potatoes beautifully. You can learn to make your own paddlefish caviar, or buy some paddlefish caviar online.
What makes this one of my favorite caviar recipes is the little attention to detail. Each ingredient enhances the others, creating a harmonious balance of flavors and textures. The creamy tang of Mexican crema, the freshness of chives, and the saltiness of the caviar all work together seamlessly.
The Art Of Serving Caviar
Caviar isn’t just a topping; it’s a conversation starter. Here are a few tips:
- Always serve caviar chilled, never frozen.
- Pair it with simple, clean flavors that allow its delicate taste to shine.
Here, the potato’s mild flavor and creamy filling provide the perfect canvas. When serving these twice baked potatoes, present them on a beautiful platter. A garnish of fresh chives and a dollop of Mexican crema adds visual appeal. Your dinner guests or spouse will appreciate the thought and care that went into every bite.
Twice Baked Potatoes With Caviar Recipe
Ingredients
- 1 ½ pounds baby red or yellow potatoes
- Salt
- Black pepper
- 2 Tablespoons butter
- ¼ cup cream cheese
- ¼ cup Mexican crema (store bought)
- 5 Tablespoons fresh chives, chopped
- 3 Tablespoons Paddlefish caviar
Instructions
1. Preheat your oven to 425°F.
2. In a medium pot, cover the potatoes with about 1 inch of water. Add 1 teaspoon of salt and bring to a boil. Reduce the heat to medium-high and cook for about 10 minutes. Remove from heat and drain the water.
3. When the potatoes are cool enough to handle but still warm, use a small paring knife to trim and discard about ¼ inch from the top of each potato. Trim a tiny amount from the bottoms so the potatoes stand upright.
4. Using the same knife, carefully scoop out some of the insides, leaving ¼-inch borders around the edges. Place the hollowed potatoes on a parchment-lined baking sheet.
5. Transfer the scooped insides and peeled tops of the potatoes to a medium bowl. Mash them with a potato masher or fork.
6. Stir in the butter, cream cheese, Mexican crema, and 3 tablespoons of chives until well combined. Season with salt and pepper to taste.
7. Spoon the filling back into the hollowed potatoes, slightly overfilling and mounding it on top.
8. Bake the potatoes for 15 minutes until the filling is heated through and golden brown. For a crispier topping, turn on the broiler for up to 2 minutes, but watch carefully to avoid burning.
9. Let the potatoes cool for a few minutes. Dollop with a little Mexican crema, top each with ¼ teaspoon of caviar, and sprinkle with the remaining chives. Serve warm.
Tips For Perfect Baby Potatoes
- Choose baby potatoes of uniform size for even cooking.
- Mash the filling until smooth but avoid overmixing, which can make it gluey.
- I used Paddlefish caviar, but you can substitute with another type of caviar.
Come Catch A Paddlefish In North Dakota
If you are headed our way to catch a paddlefish in North Dakota, get all the information you need on season dates and regulations here at the North Dakota Game & Fish Department website.
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DID YOU MAKE THIS RECIPE
If you make this Twice Bake Potatoes with Caviar Recipe, tag @wildgameandfish so I can share it on my Instagram stories.
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Twice Baked Potatoes with Caviar Recipe
Ingredients
- 1 ½ pounds baby red or yellow potatoes
- salt
- black pepper
- 2 Tablespoons butter
- ¼ cup cream cheese
- ¼ 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 ¼ 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 ¼-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 tablespoon 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 ¼ teaspoon of caviar and a sprinkle of chives. Serve warm.
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