Smoked Salmon, Creme Fraiche, and Caviar Potato Skins Recipe

1. 1

   Heat the oven to 400 degrees F and arrange a rack in the middle.

2. 2

   Pierce each potato several times with a fork or sharp knife.

3. 3

   Place the potatoes directly on the oven rack and bake until the skins are crisp and a knife easily pierces the potatoes, about 50 minutes.

4. 4

   Transfer to a wire rack until cool enough to handle, about 10 minutes.

5. 5

   Set the oven to the broil setting.

6. 6

   Slice each potato in half lengthwise.

7. 7

   Using a spoon, scoop out the flesh, leaving about 1/4 inch intact; reserve the flesh for another use.

8. 8

   Brush the insides of the potatoes with the melted butter and season with salt and pepper.

9. 9

   Flip the potatoes over, brush the skin sides with butter, and season with salt and pepper.

10. 10

    Evenly space the potato halves skin-side up on a baking sheet and broil until the butter foams and the skins start to crisp, about 2 to 3 minutes (keep a close watch so they dont burn).

11. 11

    Flip the potato halves over and broil until the top edges just start to brown, about 2 to 3 minutes more.

12. 12

    Divide the salmon evenly among the skins and top each with about 1/2 teaspoon of the creme fraiche and 1/4 teaspoon of the caviar.

13. 13

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.