Chloe's Caviar Potato
(Serves 2)
Ingredients
2 medium-sized russet potatoes
2 tablespoons olive oil
Salt and freshly ground black pepper (to taste)
2 oz sour cream
2 tablespoons unsalted butter, melted
2 tablespoons plain cream cheese
2 tablespoons grated Parmesan cheese
30 g Meredith Marks Sevruga Caviar
Instructions:
- Preheat your oven to 400°F (200°C).
- Scrub the potatoes clean and pat them dry. Pierce each potato several times with a fork.
- Rub the potatoes with olive oil and season generously with salt and pepper.
- Place the potatoes directly on the oven rack and bake for about 45-60 minutes or until the potatoes are tender when pierced with a fork.
- While the potatoes are baking, mix the sour cream, softened cream cheese, melted butter, and Parmesan cheese, in a medium-sized bowl.
Stir until smooth and well-combined—season with salt and pepper to taste. - Once the potatoes are cooked, remove them from the oven and let them cool slightly. Cut each potato in half lengthwise.
- Scoop out the insides of the potatoes, leaving about 1/4 inch of the potato shell intact. Place the scooped-out potato flesh in a bowl.
- Mash the potato flesh until smooth, and then add the creamy potato mixture. Stir until everything is well incorporated.
- Spoon the creamy potato mixture back into the potato shells, mounding it slightly over the top.
- Place the stuffed potatoes back on a baking sheet and return them to the oven. Bake at 350°F (175°C) for an additional 15-20 minutes or until the tops are lightly golden and the filling is heated through.
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Just before serving, carefully top each twice-baked potato with a spoonful of Meredith Marks Sevruga Caviar.