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Twice Baked Baby Potatoes with Caviar
Credit:
Con Poulos
Recipe Summary
prep: 35 mins
total: 1 hr 30 mins
Yield: Makes about 35
Ingredients
Ingredient Checklist
1 1/2 pounds baby red potatoes (about the size of cherry tomatoes)
Kosher salt and freshly ground pepper
1/4 cup cream cheese, room temperature
2 tablespoons unsalted butter, melted
1/4 cup whole milk
2 tablespoons finely chopped chives, plus more for serving (optional)
Sour cream, for serving
Caviar or trout roe, for serving (optional)
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.
Gallery
Twice Baked Baby Potatoes with Caviar
Credit:
Con Poulos
Recipe Summary
prep: 35 mins
total: 1 hr 30 mins
Yield: Makes about 35
Gallery
Twice Baked Baby Potatoes with Caviar
Credit:
Con Poulos
Twice Baked Baby Potatoes with Caviar
Credit:
Con Poulos
Twice Baked Baby Potatoes with Caviar
Recipe Summary
prep: 35 mins
total: 1 hr 30 mins
Yield: Makes about 35
Recipe Summary
prep: 35 mins
total: 1 hr 30 mins
Yield: Makes about 35
prep: 35 mins
total: 1 hr 30 mins
prep:
35 mins
total:
1 hr 30 mins
Yield: Makes about 35
Makes about 35
Ingredients
Ingredients
- 1 1/2 pounds baby red potatoes (about the size of cherry tomatoes)
- Kosher salt and freshly ground pepper
- 1/4 cup cream cheese, room temperature
- 2 tablespoons unsalted butter, melted
- 1/4 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.
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.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for “Twice Baked” Baby Potatoes with Caviar
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for “Twice Baked” Baby Potatoes with Caviar
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
