New Potatoes with Creme Fraiche and Caviar

1. 1

   Preheat oven to 350 degrees F

2. 2

   Wash potatoes and place on 2 lightly oiled cookie sheets.

3. 3

   Bake for about 30 minutes.

4. 4

   Cool potatoes before handling.

5. 5

   Trim either end of each potato and then cut in half, leaving trimmed edges on the end to allow potatoes to sit upright.

6. 6

   Using a small melon baller, scoop out inside of each potato half, leaving at least 1/8-inch edge.

7. 7

   Fill pastry bag, fitted with a star tip, with creme fraiche.

8. 8

   Fill each scooped-out potato half with piped creme fraiche.

9. 9

   Garnish top of each potato with red or black lumpfish roe.

* Per serving · 4 servings · Values may vary.

No additional tips available.