Smoked Salmon, Crème Fraîche, and Caviar Potato Skins

Smoked Salmon, Crème Fraîche, and Caviar Potato Skins
Photo by www.chow.com

Ingredients

  • 4 teaspoons caviar
  • 3 tablespoons crème fraîche or sour cream
  • 4 to 6 ounces thinly sliced smoked salmon
  • Freshly ground black pepper
  • Kosher salt
  • 2 tablespoons unsalted butter (¼ stick), melted
  • 8 (3-inch-long) russet potatoes (about 2 ¼ pounds), scrubbed and thoroughly dried

Heat the oven to 400°F and arrange a rack in the middle. Pierce each potato several times with a fork or sharp knife. Place the potatoes directly on the oven rack and bake until the skins are crisp and a knife easily pierces the potatoes, about 50 minutes. Transfer to a wire rack until cool eno...

View full recipe at Chow

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