Kaluga Caviar Potato Skin Recipe

Preparation Steps

1. 1

   Prepare the Potatoes

   Preheat the oven to 400°F (200°C). Scrub the russet potatoes clean, then pierce them several times with a fork. Rub the potatoes with olive oil and sprinkle with salt. Place them directly on the oven rack and bake for about 45-60 minutes, or until tender.

2. 2

   Cook the Bacon

   While the potatoes are baking, cook the bacon in a skillet over medium heat until crispy. Remove and drain on paper towels. Once cooled, crumble the bacon into small pieces.

3. 3

   Prepare the Potato Skins

   Once the potatoes are done, remove them from the oven and let them cool slightly. Cut each potato in half lengthwise and scoop out some of the flesh, leaving a bit around the edges to maintain structure.

4. 4

   Assemble the Filling

   In a bowl, mix the creme fraiche, crumbled bacon, half of the aged cheddar cheese, black pepper, and chopped chives. Stir until well combined.

5. 5

   Fill the Potato Skins

   Spoon the filling evenly into each potato skin. Sprinkle the remaining aged cheddar cheese on top.

6. 6

   Bake Again

   Return the filled potato skins to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.

7. 7

   Top with Caviar

   Once out of the oven, let the potato skins cool slightly. Top each with a generous spoonful of Kaluga caviar and garnish with additional chives if desired.