Potatoes czarina

Potatoes czarina

By
From
Encyclopedia of Food and Cookery
Serves
6

Baked potatoes are scooped out, seasoned, reheated in the jackets and topped with caviar. An unexpected but superb combination which may be served for lunch with a crisp salad, or as a first course before a simple main dish.

Ingredients

Quantity Ingredient
6 large baking potatoes
30g butter
185g sour cream
1 tablespoon parsley or fresh dill, finely chopped
1/2 teaspoon nutmeg
freshly ground black pepper
125g caviar or lumpfish roe, chilled
salt
2 tablespoons chives, snipped
or 2 tablespoons spring onions, finely chopped

Method

  1. Scrub potatoes, dry, and pierce each 4–6 times with a skewer.
  2. Bake in a preheated hot oven for about 1 hour or until tender when pressed between the fingers.
  3. Cut a lid from top of each potato and scoop out pulp with a sharp spoon, being careful not to pierce skins. Place potato shells in turned-off oven to keep warm.
  4. Put flesh in saucepan over low heat and add butter, sour cream, chives or spring onions, parsley or dill, nutmeg, salt and pepper. Stir thoroughly with a wooden spoon, mashing pulp and blending ingredients until mixture is piping hot.
  5. Arrange potato shells on a heated platter, stuff with seasoned potato, and top each serving with a spoonful of cold caviar.

Variation

  • Potatoes can be topped with crisp cooked bacon instead of caviar.
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