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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!
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.
How To Prepare Caviar Baked Potato
🥔 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. Cut off the top of the potato, remove the skin of the top and keep the flesh of the potato. Score inside the potatoes and use a spoon hollow them out very carefully, leaving behind a little bit of the insides for stability. Add the potato flesh to a bowl.
🥣 Rice half of the potato flesh, leaving the rest in small chunks and then mashing them gently with a fork. I find that doing it this way keeps some body in the mix.
🧈 Add the crème fraîche, butter, brie chunks (For these Caviar Baked Potatoes, I leave a little of the rind on but this is preference), chives, parm and pepper. Wait to salt until after you mix and make sure you don’t over-salt. Remember the caviar is salty. Mix this 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 the baked potatoes with caviar. Serve with creme fraiche and extra caviar on the side.
🫶 And that is it, subscribe for more!
Substitutions for Caviar Baked Potato
- 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 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.
Recipes that Pair with Caviar Baked Potato
Common Questions
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
