Caviar and Cream Baked Potato

By Celeste Perez

The most elegant baked potato you’ll ever have. Caviar and heavy cream come together for a savory finish.


       4 Russet potatoes, scrubbed clean

       Olive oil

       Sea salt

       Black pepper

       ¼ cup sour cream

       ⅓ cup heavy cream

       1 teaspoon chives, chopped finely

      1 250g tin of ROE Caviar 


  1. Preheat oven to 400 degrees
  2. Prick each potato 5-7 times with a fork and rub with oil. Sprinkle with salt and set on baking sheet.
  3. Bake for 1 hour until fork tender. Let cool for 15 minutes.
  4. Using a sharp knife, cut ¼ inch from the top of each potato. Scoop out the insides, leaving ¼ inch all around.
  5. In a mixing bowl, mash the scooped out potatoes till smooth. Mix in sour cream and heavy cream. Season with salt and pepper to taste.
  6. Refill each potato. Top with ROE Caviar and garnish with chives. Enjoy!