These special occasion-worthy bite-sized spuds are crowned with sour cream and caviar. Tip: these melt-in-your-mouth morsels pair especially well with a glass of bubbly—cheers!  

Martha Stewart Living, December 2019


Credit: Con Poulos

Recipe Summary

35 mins
1 hr 30 mins
Makes about 35


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°F. In a pot, cover potatoes with about 2 inches of cool water; bring to a boil. Season generously with salt and cook until potatoes are easily pierced with the tip of a knife but still holding their shape, 8 to 10 minutes; drain. When cool enough to handle, trim and discard 1/4 inch from top of each potato. (If necessary, trim bottoms flat so potatoes stand upright.)

  • Using a small paring knife, the smaller side of a melon baller, or a demitasse spoon, carefully scoop flesh from potatoes, leaving 1/4 inch flesh intact all around bottom and sides. Transfer hollowed potatoes to parchment-lined baking sheets.

  • For the smoothest texture, press potato flesh through a ricer into a bowl. Stir in cream cheese, butter, milk, and chives to thoroughly combine (or, if not using a ricer, mash to combine until smooth); season with salt and pepper.

  • Transfer potato mixture to a piping bag fitted with a plain tip, or a resealable plastic bag with a corner snipped. Pipe mixture into hollowed potatoes and bake until they are heated through and browned in places on top, 20 to 22 minutes. Let cool a few minutes; dollop with sour cream and top with caviar, trout roe, or more chives. Serve warm.

Cook's Notes

For a professional-level presentation, use a small squeeze bottle to garnish the dollops of sour cream on top of the potatoes.