"Twice Baked" Baby Potatoes with Caviar

Name: "Twice Baked" Baby Potatoes with Caviar
Prep time: 35 min
Total time: 90 min
Ingredients: 1.5 pounds baby red potatoes (about the size of cherry tomatoes); Kosher salt and freshly ground pepper; 0.25 cup cream cheese, room temperature; 2 tablespoons unsalted butter, melted; 0.25 cup whole milk; 2 tablespoons finely chopped chives, plus more for serving (optional); Sour cream, for serving; Caviar or trout roe, for serving (optional)

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By

Greg Lofts

Updated on November 21, 2019

"Twice Baked" Baby Potatoes with Caviar recipe — Photo: Con Poulos

Prep Time:

35 mins

Total Time:

1 hr 30 mins

Yield:

35

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!

Ingredients

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)

Directions

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.