Kaspia Baked Potato Recipe

Prep and preheat

Preheat the oven to 425°F (220°C). Scrub the Yukon Gold potatoes under cold water to remove dirt, then dry thoroughly with a towel.

Pierce and oil

Using a fork, prick each potato 6–8 times to release steam while baking. Rub each potato with about 1/2 tablespoon of olive oil so skins are evenly coated, then sprinkle the coarse kosher salt and ground black pepper over the skins.

Bake

Place the potatoes directly on a middle oven rack or on a rimmed baking sheet spaced at least 1 inch apart. Bake for 45–60 minutes, until skins are crisp and a paring knife or skewer inserted to the center meets little resistance (internal temperature ~210°F / 99°C). Smaller potatoes may finish closer to 45 minutes; larger ones up to 60.

Rest

Remove potatoes from oven and let rest 5 minutes so steam subsides. Keep oven on if finishing shortly.

While potatoes bake, combine crème fraîche, finely snipped fresh chives, lemon juice, fine sea salt, and freshly ground black pepper in a bowl. Stir until smooth and taste; adjust salt, pepper, or lemon juice to balance (add more lemon for brightness, more chives for herbiness). Cover and refrigerate until ready to serve. This can be made up to 2 days ahead—bring to cool room temperature before serving if needed.

When potatoes have rested, slice each potato lengthwise across the top about two-thirds of the way down and gently squeeze the ends to open the potato slightly, creating a pocket. Fluff the interior lightly with a fork.

Optional: add 1/2 tablespoon (0.5 tbs) unsalted butter into each opened potato and let it melt into the flesh for extra richness.

Top each potato with about 2 tablespoons of the chive crème fraîche (adjust to taste). Sprinkle additional chopped chives and a pinch (about 1/8–1/4 tsp) flaky sea salt over each finished potato for texture and presentation.

Serve immediately while potatoes are hot so the crème fraîche contrasts nicely with the warm potato.