"Twice Baked" Baby Potatoes with Caviar

"Twice Baked" Baby Potatoes with Caviar recipe
Photo: Con Poulos
Prep Time:
35 mins
Total Time:
1 hr 30 mins

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!


  • 1 ½ pounds baby red potatoes (about the size of cherry tomatoes)

  • Kosher salt and freshly ground pepper

  • ¼ cup cream cheese, room temperature

  • 2 tablespoons unsalted butter, melted

  • ¼ cup whole milk

  • 2 tablespoons finely chopped chives, plus more for serving (optional)

  • Sour cream, for serving

  • Caviar or trout roe, for serving (optional)


  1. 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.)

  2. 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.

  3. 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.

  4. 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.

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