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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.

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.
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Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 3 hours 25 minutes
Servings: 1 serving
Course: Appetizers, Sides
Cuisine: American, French
Ingredients Equipment Method Notes

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
 

  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.

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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