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1
Boil potatoes whole, skin on, until tender.
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2
Cool slightly by rinsing under cold water and transfer to a cutting board.
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3
Cut each one in half gently and use a melonballer to scoop out a segment of the middle of each potato half.
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4
You dont have to scoop out the whole thing; you want it to stay intact and leave a good portion of potato in the skin, but just leave a divot for filling.
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5
Any potato half that wont sit up straight will require a little slice off the bottom to give it a flat surface.
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6
You will have a few casualties from scooping, so make a few extra!
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7
Once they are scooped, use a pastry brush and brush on a coating of good quality olive oil.
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8
Then sprinkle each with salt and pepper (Kosher salt will be best) and dont be too shy.
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9
Potatoes need flavor!
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10
Plop some sour cream into a Ziploc bag and cut the tip of the bag to allow for piping sour cream into each divot of each potato.
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11
Dont create a pile of sour cream, instead make a round blob with a flat spot on top to allow caviar to sit nicely atop it.
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12
Then top with a small dollop of caviar.
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13
Try not to get too much juice from caviar as it will run all over and look messy.
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14
Use the smallest spoon you have to place it on top (piping caviar has never worked for me).
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15
Then garnish with two short sprigs of chives to create a V-shape sticking out of each potato.
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16
Refrigerate for up to 24 hours and serve cold when ready!
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17
They can come to room temperature and will be fine for up to 8 hours without any ill effects as long as they are served indoors.
