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Twice-Cooked Potatoes with Caviar

  • yield: Makes 24




  • 28 small red potatoes, (about 3/4 pound)
  • 1/2 cup plus 2 tablespoons milk
  • 1 tablespoon butter, plus 2 tablespoons for brushing
  • 1/4 cup creme fraiche
  • Salt and freshly ground black pepper
  • 1 tablespoon fresh chives, plus more for garnish
  • 3 ounces sevruga, ossetra, or American sturgeon (paddlefish) caviar, (about 1/4 teaspoon per potato)


  1. Step 1

    Place potatoes in a large saucepan, and cover with cold water. Bring to a boil, and simmer until just tender but still quite firm when pierced with the tip of a sharp knife, 15 to 20 minutes. Remove all but 4 potatoes; cook these until soft, about 5 minutes.

  2. Step 2

    When cool enough to handle, carefully cut off the very tops of potatoes removed in Step 1. Using a melon baller, scoop out as much flesh as possible while leaving at least a 1/4-inch-thick wall remaining. Place flesh in a small metal bowl set over a pan of simmering water. Peel and add remaining 4 potatoes. Cut a small slice off the bottom of each potato shell so it will stand upright.

  3. Step 3

    Preheat oven to 375 degrees. Heat milk and butter in a small saucepan until butter melts. Push potato flesh through a ricer, food mill, or wide-mesh sieve into a bowl. Stir in milk and butter a little at a time until creamy. Stir in crème fraîche, salt and pepper to taste, and 1 tablespoon chives.

  4. Step 4

    Place potato mixture in a pastry bag fitted with a large plain tip. Arrange potato shells on a baking sheet. Pipe filling into shells, making sure to cover cut edges.

  5. Step 5

    Bake for 15 minutes, or until golden brown and slightly puffed. Brush with melted butter, and bake for 15 minutes more. Top each potato with a spoonful of caviar, and sprinkle with chives.

Martha Stewart Living, December/January 1994/1995

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Reviews (2)

  • 11 Jan, 2012

    Served these new years eve. Everyone loved them. Can make ahead. Also used smoke trout on top.

  • 11 Jan, 2012

    Served these new years eve. Everyone loved them. Can make ahead. Also used smoke trout on top.