Filled Potatoes with Crème Fraîche
Prep: 20min
|
Servings: 4
|
Cook: 45min
A Spoonsparrow recipe for gourmets: Try the stuffed potatoes with crème fraîche as a delicious starter or side.
Ingredients
- 4 medium potatoes
- 50 g butter
- 80 g trout caviar
- 150 g crème fraîche
- Salt
- pepper (from grinder)
Instructions
-
1.
Wash and pat dry the potatoes, then place them on a baking sheet. Set the oven to 200°C and bake for about 40–50 minutes. Let cool slightly, halve each potato, and scoop out the flesh with a spoon, leaving a ~1 cm border. Mash the potato flesh with a fork, fold in butter flakes, season with salt and pepper, and whisk into a loose purée.
-
2.
Refill each potato half with the mash using a spoon and press a small indentation into each. Whisk the crème fraîche until smooth and fill the indentations, then sprinkle trout caviar on top. Arrange the stuffed potatoes on plates and serve.
