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1
Gently boil the potatoes in salted water, until tender.
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2
Try not to allow the skins to crack.
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3
Set aside to cool.
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4
Mix remaining ingredients (except caviar) until smooth and creamy.
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5
Chill for about 30 minutes.
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6
When potatoes are cool enough to handle, and sour cream mixture is chilled- Slice each potato in half.
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7
Using a small melon baller, or spoon- scoop out a small well in the middle.
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8
Try to leave some of the potato on the sides and bottom for support.
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9
Cut a small slice from the bottom (uncut) side of the potato so they will lay flat on a platter and not roll around.
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10
Fill the well of the potatoes with the sour cream/cream cheese mixture.
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11
If you want to be a Fancy Nancy, use a piping bag- otherwise just use a spoon.
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12
*Using a plastic spoon* (this is important because caviar takes on a metallic taste if you use a metal utensil.
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13
Technically you're supposed to use a spoon made out of pearl- if you're lucky enough to own one of these, then go nuts) top each of the potatoes with a tiny blob of caviar.
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14
You could also top these w/ sprigs of fresh dill, or a sprinkling of chives, however I don't care for either, so I leave it out.
