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Potatoes And Caviar

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Ingredients

Adjust Servings:
28 small red potatoes (about 3/4 pound)
1/2 cup milk
1 tablespoon butter
1/4 cup creme fraiche
salt & freshly ground black pepper
1 tablespoon fresh chives, plus more for garnish
2 tablespoons melted butter
3 ounces red caviar (about 1/4 tsp per potato)

Nutritional information

176.3
Calories
31 g
Calories From Fat
3.5 g
Total Fat
1.8 g
Saturated Fat
28.8 mg
Cholesterol
78.7 mg
Sodium
32 g
Carbs
3.4 g
Dietary Fiber
2 g
Sugars
4.9 g
Protein
211g
Serving Size

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Potatoes And Caviar

Features:
    Cuisine:

    These are delightful as appetizers at the holidays or as a side dish for a romantic Valentine's dinner. Twice cooked baby red potatoes are topped with chives and red caviar. Red caviar is not expensive and you only need a small jar. If you prefer to use more expensive caviar, the red and green theme still shows in the red potatoes and chives. A bit of work, but they can be done ahead, ready for the oven.

    • 95 min
    • Serves 24
    • Easy

    Ingredients

    Directions

    Share

    Potatoes and Caviar, These are delightful as appetizers at the holidays or as a side dish for a romantic Valentine’s dinner Twice cooked baby red potatoes are topped with chives and red caviar Red caviar is not expensive and you only need a small jar If you prefer to use more expensive caviar, the red and green theme still shows in the red potatoes and chives A bit of work, but they can be done ahead, ready for the oven , These are delightful as appetizers at the holidays or as a side dish for a romantic Valentine’s dinner Twice cooked baby red potatoes are topped with chives and red caviar Red caviar is not expensive and you only need a small jar If you prefer to use more expensive caviar, the red and green theme still shows in the red potatoes and chives A bit of work, but they can be done ahead, ready for the oven


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    Steps

    1
    Done

    In a Saucepan, Cover the Potatoes With Cold Water; Bring to a Boil and Simmer Until Tender but Still Quite Firm When Pierced With the Tip of a Knife; Remove All but 4 Potatoes and Continue to Cook These 4 Until Soft.

    2
    Done

    When Cool, Cut the Tops Off the Group of 24 Potatoes; Scoop Out the Flesh With a Melon Baller, Leaving a 1/4" Thick Wall; Place the Pulp in a Double Boiler or Metal Bowl Over Simmering Water to Keep It Warm; Peel and Add the 4 Remaining Potatoes.

    3
    Done

    Cut a Small Slice Off the Bottom of Each Potato So That They Will Stand Upright on a Baking Sheet; Preheat the Oven to 375; Heat the Milk and Melt the Butter in a Small Saucepan; Push the Potato Flesh Through a Ricer, Food Mill or Wide-Meshed Sieve.

    4
    Done

    Stir the Milk Into the Potatoes a Bit at a Time, Until They Are Creamy; Add Creme Fraiche, Salt and Pepper and 1 T Chives; Pipe the Potatoes Into the Shells, Making Sure the Cut Edges Are Covered.

    5
    Done

    Bake Until Golden Brown and Slightly Puffed, About 15 Minutes; Brush With Melted Butter and Bake Another 15 Minutes; Remove from Oven and Top With Caviar and Chives.

    Avatar Of Raegan Gomez

    Raegan Gomez

    Spice whisperer known for her bold and aromatic dishes that burst with flavor.

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