The most world’s most iconic baked potato is undoubtedly at the top of the menu at Caviar Kaspia in Paris. This one is not an every day luxury for most of us!! Using Lumpfish Roe caviar instead of Beluga gives us an accessible take on the dish. My recipe below is for 2 jackets; just divide or multiply the recipe as appropriate for the number of potatoes you need.
- 2 Large Baking Potatoes
- Drizzle of Olive Oil
- 2 Knobs of Butter
- 150ml Sour Cream
- A Handful of Chives
- 2 tsp Lumpfish Roe Caviar
Preheat the oven to 200 Celsius (Fan 180).
Wash and dry the potatoes.
Give each potato a drizzle of extra virgin olive oil and rub into the skin for a crispy finish.
Sprinkle salt onto the potatoes before baking for 1 hour.
Remove from oven.
Cut a cross into the top of each potato and add a knob of butter to each potato.
Top each of the potatoes with 75ml of sour cream.
Finely chop the chives and sprinkle on top of the potatoes.
Top each potato with a heaped teaspoon of caviar.
Have you ever tried caviar on a baked potato? If so, what are your thoughts? If not, do you plan on doing so?
All ingredients for my recipe are available via my Ocado affiliate link:
The authentic Caviar Kaspia Caviar is available from: