Caviar Baked Potato

A baked Russet potato, scooped and mashed with butter and cream until silky, then refilled and crowned with cool crème fraîche and briny caviar. The temperature contrast: hot potato, cold crème fraîche, ice-cold caviar.

Why You'll Love Caviar Baked Potato

The potato is baked until tender, then scooped, mashed with butter and cream, and spooned back into its skin. The crème fraîche and caviar go on top just before serving, along with chives and a crack of white pepper. No fussy technique, no elaborate plating, just contrast between the hot potato and the ice-cold caviar.

Tips and Tricks

• Keep the mash hot, the crème fraîche cool, and the caviar cold: the temperature contrast is the whole point.
• Avoid overworking the potato after mashing. Fold gently to keep it light.
• A tiny squeeze of lemon on the crème fraîche (not the caviar) can brighten the whole dish.

Variations

• Swap crème fraîche for sour cream if that's what you have.
• Add warm brown butter drizzled over the mash before topping.
• Use a smaller potato and serve as a passed appetizer.

Substitutions

• Russet potato → Yukon Gold (slightly creamier, less contrast with the crispy skin).
• Heavy cream → whole milk (lighter texture, still works).
• White pepper → black pepper (more assertive, less refined).

Best served with

• Champagne or dry sparkling wine.
• A simple green salad with sharp vinaigrette.
• As a rich side alongside roasted fish or steak.

How to Store Leftovers

Best eaten immediately: caviar doesn't hold. If you must, store the mashed potato (without toppings) in an airtight container in the refrigerator for up to 2 days. Reheat gently and add fresh toppings before serving.

Common Questions

Caviar Baked Potato

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A baked Russet potato, scooped and mashed with butter and cream until silky, then refilled and crowned with cool crème fraîche and briny caviar.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 3 hours hrs 25 minutes mins

Servings: 1 serving

Course: Appetizers, Sides

Cuisine: American, French

Calories: 393

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 1 large Russet potato
• 2 tablespoon unsalted butter
• 2 tablespoon heavy cream
• kosher salt
• white pepper
• 2 tablespoon crème fraîche
• 1 tablespoon caviar
• 1 tablespoon chives

Equipment

• Wire cooling rack
• Sheet Pan
• Oven
• Mixing bowl

Method

 

1. Preheat the oven to 425°F.
2. Scrub and dry the potato thoroughly. Prick all over with a fork.
3. Place the potato directly on the oven rack. Bake 60-75 minutes until completely tender when pierced.
4. Split the potato lengthwise. Scoop all the flesh into a bowl, keeping the skin intact.
5. Fold in warm butter, then cream. Season with salt and white pepper.
6. Mix until smooth, rich, and spoonable, not loose.
7. Spoon the mashed potato back into the skin.
8. Add a quenelle or generous dollop of crème fraîche.
9. Top with caviar.
10. Finish with chives and a tiny crack of white pepper.

Nutrition

Serving: 1potatoCalories: 393kcalCarbohydrates: 3gProtein: 6gFat: 41gSaturated Fat: 24gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 202mgSodium: 259mgPotassium: 103mgFiber: 0.1gSugar: 2gVitamin A: 1566IUVitamin C: 2mgCalcium: 98mgIron: 2mg

Notes

Storage: best assembled and eaten right away. The baked potato and mashed filling keep covered in the fridge for up to 3 days; add crème fraîche, caviar, and chives fresh at serving.

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