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Salmon-Roe-Topped Baked Potatoes With Crème Fraîche

5.0(95)

A riff on a recipe for a potato stuffed with rosemary and pork rillettes from Nigel Slater, the British food writer, this version relies on salmon roe and crème fraîche. The pairing is, as Ms. Clark wrote, “a briny, creamy analogue” to a porky version. Try it as a bright and festive appetizer during the holidays, or skip the salmon roe for a still-satisfying meal.

by Melissa Clark

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Appetizer, Side Dish

Servings

4 large servings

Total time

1h 45m

Calories / serving

285 kcal

Ingredients (7)

serves

4 large russet potatoes (10 to 12 ounces each), scrubbed well
2 teaspoons kosher saltsalt
1/4 cup crème fraîche, more for serving
2 tablespoons unsalted butter, at room temperaturebutter
4 teaspoons chopped chiveschive
1/2 teaspoon freshly ground black pepperpepper
2 ounces salmon roe, for toppingsalmon-roe

Instructions (3 steps)

01Heat oven to 425 degrees. Rub potatoes with 1 1/2 teaspoons salt and pierce twice with a fork (don’t worry if some salt falls off). Place potatoes on a baking sheet and bake until skin is crispy and insides are tender when pierced with a fork, 60 to 70 minutes.
02When potatoes have cooled enough to handle, use a sharp knife to slice off tops. Scoop out insides, leaving about 1/4 inch around skin; transfer potato flesh to a bowl. Add crème fraîche, butter, chives, remaining 1/2 teaspoon salt and pepper; mash with a fork until combined.
03Stuff potato skins with potato mixture. Return potatoes to oven and bake until heated through, about 10 minutes. Run under broiler for another 1 to 2 minutes until tops are golden brown and crisp. Serve hot, topped with salmon roe and additional crème fraîche, if desired.

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Rich recipe — supports nutrition-aware planning.