Red caviar and potatoes are a heavenly combination. They are two foods that complement each other nicely, making a nice balance between carbs and protein. The baked potato with red caviar can be a delicious filling meal, yet simple to make. Just bake the potato at 350 degrees Fahrenheit for 1-2 hours, depending on its size. When cooked, split the potato down the middle, squeeze it open, push contents upward, and then spoon on sour cream or crème fraîche, chopped onions and red caviar.
Some other fun potato and red caviar combos from the New York Times include: Warm Potatoes in Red Caviar, Fried Potatoes with Salmon Caviar, and Twice -Baked Potatoes with Salmon Caviar (essentially a mash potato within in a baked potato topped with salmon roe). The last recipe is typed below for your convenience.
Twice-Baked Potatoes with Salmon Caviar
4 large russet potatoes (10 to 12 ounces each), scrubbed well
2 teaspoons kosher salt
1/4 cup crème fraîche, more for serving
2 tablespoons unsalted butter, at room temperature
4 teaspoons chopped chives
1/2 teaspoon freshly ground black pepper
2 ounces salmon roe, for topping.
1. Heat oven to 425 degrees. Rub potatoes with 1 1/2 teaspoons salt and pierce twice with a fork (don’t worry if some salt falls off). Place potatoes on a baking sheet and bake until skin is crispy and insides are tender when pierced with a fork, 60 to 70 minutes.
2. When potatoes have cooled enough to handle, use a sharp knife to slice off tops. Scoop out insides, leaving about 1/4 inch around skin; transfer potato flesh to a bowl. Add crème fraîche, butter, chives, remaining 1/2 teaspoon salt and pepper; mash with a fork until combined.
3. Stuff potato skins with potato mixture. Return potatoes to oven and bake until heated through, about 10 minutes. Run under broiler for another 1 to 2 minutes until tops are golden brown and crisp. Serve hot, topped with salmon roe and additional crème fraîche, if desired.
Yield: 4 large servings.
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