Potatoes Stuffed With Sour Cream And Caviar

Let's Cook

1. Step 1.

   Place in a saucepan or pot: Twelve 1 ½- to 2-inch red potatoes (1 ½ pounds); 1 tablespoon salt

2. Step 2.

   Add enough water to the pot to cover by 1 inch.

3. Step 3.

   Bring to a simmer over medium-high heat. Cook, uncovered, just until the potatoes are tender, about 20 minutes. Drain and let cool to room temperature. Cut each potato in half. Using a melon baller, scoop a small crater out of each half and reserve the scooped out potato flesh in a bowl. Cut a thin slice off the rounded side of each half so the potatoes will sit flat. Sprinkle the potatoes with: Kosher or coarse sea salt

4. Step 4.

   Add to the bowl of potato flesh and mix until smooth: ½ cup sour cream or crème fraîche

5. Step 5.

   Spoon or pipe the sour cream mixture into the potatoes. Top with: 4 tablespoons caviar or other roe

6. Step 6.

   Sprinkle generously with: Sliced chives