Salmon-Roe-Topped Baked Potatoes With Crème Fraîche

Name: Salmon-Roe-Topped Baked Potatoes With Crème Fraîche
Total time: 1 h 45 min
Yield: 4 large servings
Ingredients: 4 large russet potatoes (10 to 12 ounces each), scrubbed well; 2 teaspoons kosher salt; 1/4 cup crème fraîche, more for serving; 2 tablespoons unsalted butter, at room temperature; 4 teaspoons chopped chives; 1/2 teaspoon freshly ground black pepper; 2 ounces salmon roe, for topping

By Melissa Clark

Total Time: 1 hour 45 minutes
Rating: 5(89)
Comments: Read comments

A riff on a recipe for a potato stuffed with rosemary and pork rillettes from Nigel Slater, the British food writer, this version relies on salmon roe and crème fraîche. The pairing is, as Ms. Clark wrote, “a briny, creamy analogue” to a porky version. Try it as a bright and festive appetizer during the holidays, or skip the salmon roe for a still-satisfying meal.

Featured in: Twice-Baked Potatoes: The Classy Side of the Family

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Ingredients

Yield:4 large servings

4large russet potatoes (10 to 12 ounces each), scrubbed well
2teaspoons kosher salt
¼cup crème fraîche, more for serving
2tablespoons unsalted butter, at room temperature
4teaspoons chopped chives
½teaspoon freshly ground black pepper
2ounces salmon roe, for topping

Ingredient Substitution Guide

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Preparation

Step 1
Heat oven to 425 degrees. Rub potatoes with 1½ teaspoons salt and pierce twice with a fork (don’t worry if some salt falls off). Place potatoes on a baking sheet and bake until skin is crispy and insides are tender when pierced with a fork, 60 to 70 minutes.
Step 2
When potatoes have cooled enough to handle, use a sharp knife to slice off tops. Scoop out insides, leaving about ¼ inch around skin; transfer potato flesh to a bowl. Add crème fraîche, butter, chives, remaining ½ teaspoon salt and pepper; mash with a fork until combined.
Step 3
Stuff potato skins with potato mixture. Return potatoes to oven and bake until heated through, about 10 minutes. Run under broiler for another 1 to 2 minutes until tops are golden brown and crisp. Serve hot, topped with salmon roe and additional crème fraîche, if desired.

Ratings

5 out of 5

89 user ratings

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Comments

Alexa H7 years ago

Couldn't find salmon roe at the last minute so used vodka lumpfish caviar. Also didn't have chives, so minced green section of scallions. But did have creme fraiche. Result was absolutely outstanding. Polished off the little jar of "caviar." Could easily eat this as more than a side dish, adding in a salad.

TriciaPDX7 years ago

Or for those who just can't abide the pop of salmon roe, try lightly smoked salmon.

ZGBNM4 years ago

America's test kitchen recommends internal temp 205-210 to achieve maximum fluffiness - along with some other great tips for perfect baked potato. Made for one in toaster oven. Delicious with or without salmon roe.

Michael2 years ago

Made these with larger German butterballs from our farmstand and leftover crème fraisch. Deliciously decadent!

ZGBNM4 years ago

Bree5 years ago

Sam's latest mentioned being a "lucky thing" if you have a tin of salmon roe hiding out to make this. Until reading I'd completely forgotten about that tin purchased months ago yet still good, thanks Sam! This lucky thing had all ingredients on hand besides the creme, so used greek yogurt. A very solid twice baked potato! IMO the roe is unnecessary, will definitely make again with other toppings (dusting of parmesan, crumbled turkey bacon, roasted broccoli with cheddar.. etc, do you).

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