Twice Cooked Potatoes With Caviar Best Recipes

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TWICE-COOKED POTATOES WITH CAVIAR

2011-02-24



Twice-Cooked Potatoes with Caviar image

A gathering becomes instantly festive when you offer these delicate hors d'oeuvres topped with caviar.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 2 dozen

Number Of Ingredients 7

Ingredients:

  • 28 baby red potatoes (about 2 pounds)
  • 2/3 cup whole milk
  • 1 tablespoon unsalted butter, room temperature, plus 2 tablespoons, melted
  • 1/4 cup creme fraiche
  • Kosher salt and freshly ground pepper
  • 1 tablespoon finely chopped fresh chives
  • 3 ounces caviar, preferably American paddlefish

Steps:

  • Place potatoes in a large saucepan, and cover with cold water. Bring to a boil; reduce to a simmer, and cook until just tender when pierced with the tip of a sharp knife, about 15 minutes. Drain well. Transfer to a rimmed baking sheet, and let stand until cool enough to handle.
  • Cut off tops and a thin slice from bottoms of 24 potatoes. Using a small melon baller, scoop out flesh from these potatoes, leaving a 1/4-inch-thick shell. Peel remaining 4 potatoes. Press whole potatoes and remaining flesh through a ricer into a medium bowl.
  • Preheat oven to 375 degrees. Heat milk and the room-temperature butter in a small saucepan over medium until butter melts. Stir into riced potatoes, a little at a time, until creamy. Stir in creme fraiche and the chives; season with salt and pepper.
  • Transfer to a pastry bag fitted with a 1/2-inch plain round tip (such as Ateco #806). Pipe potato mixture into shells, mounding about 1/2 inch above top edge.
  • Bake until tops are golden brown and slightly puffed, about 15 minutes. Brush with melted butter, and bake 15 minutes more. Top each potato with about 1/4 teaspoon caviar. Serve immediately.

Top Asked Questions

  1. How to bake twice baked potatoes in oven?
    The Best Twice Baked Potato Recipe. Heat oven to 425 degrees. If in a hurry, use the convection bake setting. Wash and scrub potatoes. Sprinkle each one with Kosher salt and wrap in foil. Bake for 1 1/2 hours or until slightly squishy when pressed upon. (one hour if using convection bake). Remove from oven.
  2. What towhat to serve with baked potatoes?
    Yogurt, sour cream and herbs are combined to make a perky topping for these healthy baked potatoes. Add some sliced tomatoes on the side to brighten up the plate and spoon some of the sauce over them too. This side dish gives you the best of two potato favorites.
  3. What is the best filling for twice baked potatoes?
    Add the cheese, milk, seasoned salt, green onions and black pepper to taste and mix together well. (IMPORTANT: If you plan to freeze the twice-baked potatoes, do NOT add the green onions.) Fill the potato shells with the filling.
  4. What goes well with red potatoes and chives?
    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.

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