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 - is everything.

Why You'll Love Caviar Baked Potato ❤️

This is comfort food with a single point of elevation. The potato does the work - crispy shell, silky interior - and the caviar turns it into something worth talking about. No fussy technique, no elaborate plating. Just contrast, temperature, and one ingredient that makes people pay attention.

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 a whisper of 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

What kind of caviar should I use?

Use the best you can afford. Osetra or White Sturgeon work beautifully. Even a good trout roe will elevate this dish.

Can I make the potato ahead?

You can bake and mash ahead, then reheat gently before topping. Never add caviar until the moment of serving.

Why white pepper instead of black?

White pepper is more subtle and doesn't leave visible specks. It lets the caviar stay the visual star.

A baked potato topped with sour cream, black caviar, and finely chopped chives sits on a beige plate. A tin labeled Imperia caviar is visible in the corner of the image.

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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

Cook Time 1 15

Total Time 3 25

Servings: 1 serving

Course: Appetizers, Sides

Cuisine: American, French

Calories: 393

Ingredients Equipment Method Nutrition

Ingredients

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

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