Twice Baked Potatoes with Caviar Recipe
Twice Baked Potatoes with Caviar are a great introduction to Paddlefish Caviar for friends and family who have never tasted it before!
Servings: 30 servings
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.
