Jul 14 2026
Restaurants›Loch Bar - Baltimore›Potato Skins & Caviar Recipe

Potato Skins & Caviar Recipe

Inspired by Loch Bar - Baltimore
Time1h 30m
Serves4

american caviar, horseradish creme

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Ingredients

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Potato Skins

Horseradish Creme

Toppings

Method

Preparing Potato Skins

  1. 1

    Bake the Potatoes

    Preheat your oven to 400°F (200°C). Wash and scrub the russet potatoes thoroughly. Prick each potato several times with a fork, then rub them with olive oil and sprinkle with sea salt. Place them directly on the oven rack and bake for about 45-60 minutes, or until they are tender.

  2. 2

    Scoop and Season

    Once the potatoes are cooked, let them cool slightly. Cut each potato in half lengthwise. Carefully scoop out the flesh, leaving about 1/4 inch of potato in the skin. Brush the insides with olive oil, and season with salt and pepper.

  3. 3

    Add Cheese and Bake Again

    Sprinkle the cheddar cheese evenly inside each potato skin. Place the skins back on a baking sheet and return them to the oven. Bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

  4. 4

    Garnish

    Finely chop the green onions and set aside for garnishing the potato skins.

Making Horseradish Creme

  1. 5

    Mix Ingredients

    In a mixing bowl, combine the sour cream, prepared horseradish, lemon juice, and Dijon mustard. Stir until smooth and well combined.

  2. 6

    Season

    Taste the horseradish crème and season with salt and black pepper to your liking. Adjust the flavor as necessary.

Assembling the Dish

  1. 7

    Top the Potato Skins

    Once the potato skins are ready, remove them from the oven. Spoon a generous dollop of the horseradish crème into each potato skin.

  2. 8

    Add Caviar and Garnish

    Top each potato skin with a spoonful of American caviar and a sprinkle of fresh dill.

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