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Ever wonder how to serve caviar? These beauties are inspired by the viral $100 potatoes in NY and you know the drill, let’s make them at home! My secret ingredient makes this Caviar Baked Potato Recipe so creamy with a pop you won’t soon forget!
Table of Contents
Why You’ll Love Caviar Baked Potato
These twice baked potatoes are rich and creamy to begin with but then you add the caviar on top and 👌 it’s pure heaven! Using crème fraîche instead of sour cream adds that extra pop of flavor along with the amazing texture.
Prep Like a Pro
Pick Your Potatoes Wisely – Aim for uniform mini gold potatoes, about 2½-3 inches. This will help make sure all the potatoes cook evenly and your Caviar Baked Potatoes look nice 😉
Rinse and Dry – Make sure you rinse and let your potatoes dry thoroughly. Dry skins → Crispy edges
Let your Butter and Brie get to Room Temp – Room temperature makes for a creamier mix. Everything just blends better also.
Set Up a Potato Station – Have 3 bowls ready. One for your potato flesh, one for the potato tops (you can discard or repurpose these), and one for the potatoes and everything that will be in the final mix.
Piping Hack – No piping bag? That’s okay. Use a large ziplock bag and cut a small corner off the side.
🫶 And that is it, subscribe for more!
Substitutions
- While I love my Royal Ossetra by Imperia, it is expensive. If you are looking to save some money, another great option is Tsar Nicoulai Classic Caviar and would also work well in these Caviar Baked Potatoes.
- You can use sour cream instead of créme fraîche.
- If you aren’t a brie fan, you can use you creamy cheese of choice of omit it completely.
🔥Chef Nadia’s Tip🔥
When you are hollowing out the potatoes, don’t skip the scoring. It helps break up the potatoes so it is easier to get the flesh out without breaking the skin. Also leave behind a little bit of the insides for stability.
The Perfect Pairings
Caviar can be one of those things that you have no idea how to serve it or what to eat with it. Well, I’ve showed you a great Caviar Baked Potato recipe to serve it so now I’m going to show you exactly what I love to eat with caviar! To start your night a Blue Cheese Dirty Martini, I know that sounds weird but trust me, this drink has gone viral and everyone loves it! For my main, I love to serve these with a slow roasted Prime Rib and a side Arugula Fennel Salad. When I have company I usually finish the night off with a Panna Cotta, they are super easy to make and you make them the night before so that frees up time on the day of.
Caviar Baked Potato: Questions Answered
While I love my Royal Ossetra by Imperia, it is expensive. If you are looking to save some money, another great option is Tsar Nicoulai Classic Caviar.
You can do a lot of it ahead of time. You can prepare it all the way up until that second bake. Once you’ve piped the potatoes, wrap them and put them in the fridge until you’re ready to serve and then take them out and put them in the oven for that second bake. It may need a little more cooking time since they will be cold all the way through.
Twice Baked Potatoes & Caviar
Equipment
- 1 baking sheet
- 1 knife
- 1 spoon
- 1 Bowl
- 1 piping bag, you can also use a gallon ziplock and cut a small hole in the corner
Ingredients
- 12 yukon gold potatoes, mini, about 2½-3 inches
- 1½ tbsp unsalted butter, room temperature
- Olive oil
- Kosher salt to taste
- 2½ tbsp chives, + more for serving
- 2 tbsp crème fraîche, + more for serving
- ¼ cup parmigiano, grated
- Black pepper to taste
- 4 oz brie chunks, I left some of the rind but this is optional
- Caviar, I’m using Royal Ossetra
Instructions
- Line a sheet pan with parchment paper. Place your potatoes on it. Drizzle olive oil and sprinkle salt on them.
- Bake at 400°F for 30-35 minutes until golden.
- Let the potatoes cool off for 15-20 minutes.
- When cool, cut off the top of the potato, remove the skin of the top and keep the flesh of the potato.
- Score the potatoes and use a spoon to hollow them out very carefully. Add the potato flesh to a bowl.
- Rice half of the potatoes and leave the rest in small chunks, mashing them gently with a fork. I find that doing it this way, it keeps some body in the mix.
- Add the crème fraîche, butter, brie, chives, parm and pepper. Wait to salt until you mix, you don't want to over salt because the caviar is salty.
- Mix very well.
- Using a piping bag, pipe the potato mixture into the potato without over filling.
- Bake at 400°F for 15-25 minutes or until golden.
- Let them cool slightly, top with caviar. Serve with creme fraiche and extra caviar on the side.
Kitchen Cam
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
