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Twice-Cooked Potatoes with Caviar

  • yield: Makes 2 dozen

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Ingredients

  • 28 (about 2 pounds) baby red potatoes
  • 2/3 cup whole milk
  • 3 tablespoons unsalted butter (1 tablespoon softened, 2 tablespoons melted)
  • 1/4 cup creme fraiche
  • Coarse salt and freshly ground pepper
  • 1 tablespoon finely chopped fresh chives, plus more for sprinkling
  • 3 ounces American paddlefish caviar (www.russanddaughters.com)

Directions

  1. Step 1

    Put potatoes into a large saucepan, and cover with cold water. Bring to a boil; reduce to a simmer, and cook until just tender when pierced with the tip of a knife, 15 to 20 minutes. Drain well. Transfer to a rimmed baking sheet, and let stand until cool enough to handle.

  2. Step 2

    Cut off tops and a thin slice from bottoms of 24 potatoes. Using a small melon baller, scoop out flesh from these potatoes, leaving a 1/4-inch-thick shell. Peel remaining 4 potatoes. Press all flesh through a ricer into a medium bowl.

  3. Step 3

    Preheat oven to 375 degrees. Heat milk and 1 tablespoon butter in a small saucepan over medium heat until butter melts. Stir into riced potato, a little at a time, until creamy. Stir in crème fraîche, 1 teaspoon salt, and the chives; season with pepper.

  4. Step 4

    Transfer to a pastry bag fitted with a 1/2-inch plain round tip (such as Ateco #806). Pipe into shells, mounding about 1/2 inch above top edge.

  5. Step 5

    Bake until tops are golden brown and slightly puffed, about 15 minutes. Brush with melted butter, and bake 15 minutes more. Top each potato with about 1/4 teaspoon caviar, and sprinkle with chives.

Source
Martha Stewart Living, December/January 1994/1995

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Reviews (2)

  • tpankey 11 Jan, 2012

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

  • tpankey 11 Jan, 2012

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