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Hints & Tips
A very elegant way to serve potatoes for that special dinner. This will certainly dazzle your guests! This is also an excellent way to introduce good-quality fresh caviar to friends and family that have never tasted it before.
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To purchase Caviar for your upcoming party, check out
America's Caviar Specials. To purchase Caviar Servers and Bowls and
Mother of Pearl Caviar Spoons,
check out What's Cooking America's Kitchen Store.
Twice-Baked Potatoes with Caviar Recipe
Prep time: 20 min
Cook time: 2 hr
4 medium-size baking
potatoes, scrubbed, and dried
1/4 cup butter, melted
1/2 cup milk or
1/2 cup sour cream
4 ounces cream cheese, room temperature
3 tablespoons minced chives
1 1/2 teaspoons salt
1 teaspoon white pepper
eggs, finely chopped
Preheat oven to 400 degrees F.
Rub potatoes with olive oil and pierce each with a fork. Bake approximately 1 to 1 1/2 hours or until tender. Remove from oven and allow potatoes to cool to the touch.
When cool, cut potatoes in half lengthwise, carefully scooping out the pulp with a small dinner spoon, leaving a 1/4-inch shell.
In a large bowl, place potato pulp (I like to put the potato pulp through my potato ricer). Add butter, milk or cream, sour cream, and cream cheese; mash with fork or mixer until smooth. Stir in chives, salt, and pepper. Stuff potato shells with the potato mixture. Place on a baking sheet.
NOTE: The stuffed potato shells may be covered and refrigerated until ready to use.
Preheat oven to 350 degrees F. Bake
stuffed potato shells for approximately 20 to 30 minutes or until heated through. If potatoes have been refrigerated, allow additional time to reheat. Remove from oven.
Before serving, top each potato with 1 teaspoon chopped hard-cooked egg and then 1/4 teaspoon caviar.
Makes 8 servings.
More Great Recipes Using Caviar:
Smoked Salmon and Caviar Pizza
Smoked Salmon Roulades
"Deviled" Eggs with Caviar
Potatoes with Caviar
Uptown Deviled Eggs