By Melissa Clark
- Total Time
- 1 hour 45 minutes
- Rating
- 5(84)
- Notes
- Read community notes
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.
Featured in: Twice-Baked Potatoes: The Classy Side of the Family
Learn: How to Cook Potatoes
or to save this recipe.
Print Options
Include recipe photo
Advertisem*nt
Ingredients
Yield:4 large servings
- 4large russet potatoes (10 to 12 ounces each), scrubbed well
- 2teaspoons kosher salt
- ¼cup crème fraîche, more for serving
- 2tablespoons unsalted butter, at room temperature
- 4teaspoons chopped chives
- ½teaspoon freshly ground black pepper
- 2ounces salmon roe, for topping
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
284 calories; 10 grams fat; 6 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 43 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 9 grams protein; 810 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
Step
1
Heat oven to 425 degrees. Rub potatoes with 1½ 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.
Step
2
When potatoes have cooled enough to handle, use a sharp knife to slice off tops. Scoop out insides, leaving about ¼ inch around skin; transfer potato flesh to a bowl. Add crème fraîche, butter, chives, remaining ½ teaspoon salt and pepper; mash with a fork until combined.
Step
3
Stuff 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.
Ratings
5
out of 5
84
user ratings
Your rating
or to rate this recipe.
Have you cooked this?
or to mark this recipe as cooked.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Alexa H
Couldn't find salmon roe at the last minute so used vodka lumpfish caviar. Also didn't have chives, so minced green section of scallions. But did have creme fraiche. Result was absolutely outstanding. Polished off the little jar of "caviar." Could easily eat this as more than a side dish, adding in a salad.
TriciaPDX
Or for those who just can't abide the pop of salmon roe, try lightly smoked salmon.
Peter
Dru - yes, but a good suggestion: mix 2/3 sour cream with 1/3 heavy cream to get the texture more spot on, and to smooth out some of the sour-ness of the sour cream. And better yet, since creme fraiche is a French term, it's always overpriced - doing the sour cream + heavy cream mix will save you about 50%!
Michael
Made these with larger German butterballs from our farmstand and leftover crème fraisch. Deliciously decadent!
ZGBNM
America's test kitchen recommends internal temp 205-210 to achieve maximum fluffiness - along with some other great tips for perfect baked potato. Made for one in toaster oven. Delicious with or without salmon roe.
Bree
Sam's latest mentioned being a "lucky thing" if you have a tin of salmon roe hiding out to make this. Until reading I'd completely forgotten about that tin purchased months ago yet still good, thanks Sam! This lucky thing had all ingredients on hand besides the creme, so used greek yogurt.A very solid twice baked potato! IMO the roe is unnecessary, will definitely make again with other toppings (dusting of parmesan, crumbled turkey bacon, roasted broccoli with cheddar.. etc, do you).
Kathy Knapp
Plucked the last tin of canned sardines from an almost empty shelf in market, thinking 'survival food!' Now I know what to do w/them! Thanks for always suggesting available substitutions, as that's the way I've always cooked. At least for now, it's the new NORMAL.
Dru
can I substitute sour cream for the creme fraiche?
Peter
Dru - yes, but a good suggestion: mix 2/3 sour cream with 1/3 heavy cream to get the texture more spot on, and to smooth out some of the sour-ness of the sour cream. And better yet, since creme fraiche is a French term, it's always overpriced - doing the sour cream + heavy cream mix will save you about 50%!
Zeus G
Made this many times for a light dinner with a salad and it’s delicious.Hint: rub the potatoes very lightly with oil to make the salt adhere and the skin crispy. I use a flaky Malden type salt.
Timothy CLARK
Try this version for 2 servings: Boil a blue-white potato (about 8cm/3in diameter) in salted water for 40 minutes. Drain, cool 15 minutes, then put in freezer 15 minutes. Peel and and slice 4 discs 1/4 inch, 1/2 cm thick. Melt 1 tsp (1 coffee spoon) of butter with salt and pepper in a frying pan and "toast" until crispy the potato discs. Cool, then cover with crème fraîche (or herbed whipped cream), salmon eggs, and chives (or chopped greens of green onions).
TriciaPDX
Or for those who just can't abide the pop of salmon roe, try lightly smoked salmon.
Alexa H
Couldn't find salmon roe at the last minute so used vodka lumpfish caviar. Also didn't have chives, so minced green section of scallions. But did have creme fraiche. Result was absolutely outstanding. Polished off the little jar of "caviar." Could easily eat this as more than a side dish, adding in a salad.
Private notes are only visible to you.
