Twice-Baked Potatoes with Caviar and Creamy Brie Recipe
Introduction
Twice baked potatoes with caviar offer an elegant twist on a classic comfort food. These mini Yukon Gold potatoes are filled with a creamy blend of cheese, chives, and crème fraîche, then topped with luxurious caviar for a special occasion treat.
Ingredients
- 12 Yukon Gold potatoes (mini, about 2½-3 inches)
- 1½ tbsp unsalted butter (room temperature)
- Olive oil
- Kosher salt to taste
- 2½ tbsp chives (+ more for serving)
- 2 tbsp crème fraîche (+ more for serving)
- ¼ cup Parmigiano (grated)
- Black pepper to taste
- 4 oz brie chunks (optional rind left on)
- Caviar (such as Royal Ossetra)
Instructions
- Step 1: Preheat oven to 400°F. Line a sheet pan with parchment paper. Place the potatoes on the pan, drizzle with olive oil, and sprinkle with kosher salt.
- Step 2: Bake the potatoes for 30-35 minutes, or until golden and tender.
- Step 3: Let the potatoes cool for 15-20 minutes so they are easier to handle.
- Step 4: Slice off the top of each potato. Remove the skin from the top piece and set it aside, keeping the flesh intact.
- Step 5: Score the potatoes and carefully hollow them out with a spoon. Place the potato flesh in a bowl.
- Step 6: Rice half of the potato flesh and leave the other half in small chunks; mash gently with a fork to keep some texture.
- Step 7: Add crème fraîche, butter, brie chunks, chopped chives, grated Parmigiano, and black pepper to the potato mixture. Hold off on adding salt to avoid over-seasoning, as the caviar is salty.
- Step 8: Mix everything thoroughly until well combined.
- Step 9: Using a piping bag, fill each hollowed potato with the mixture, being careful not to overfill.
- Step 10: Return the filled potatoes to the oven and bake for another 15-25 minutes, until the tops are golden.
- Step 11: Let the potatoes cool slightly, then top each with a small dollop of caviar. Serve with extra crème fraîche and chives on the side.
Tips & Variations
- For a smoother texture, blend the potato filling briefly before adding chunks.
- Replace brie with cream cheese or goat cheese for a different flavor profile.
- Use different types of caviar depending on your budget or taste preference.
- If you don’t have a piping bag, use a spoon to carefully fill the potatoes.
Storage
Store any leftover twice baked potatoes in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 350°F until warmed through. Add the caviar fresh before serving to maintain its delicate flavor and texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare these potatoes ahead of time?
Yes, you can prepare and fill the potatoes in advance, then refrigerate them before baking. Add the caviar just before serving for the best taste.
What can I use if I don’t have crème fraîche?
Sour cream or plain Greek yogurt are good substitutes that will add a similar tang and creaminess to the filling.
PrintTwice-Baked Potatoes with Caviar and Creamy Brie Recipe
Delightfully rich and elegant, these Twice Baked Yukon Gold Potatoes are stuffed with a creamy mixture of butter, crème fraîche, brie, chives, and Parmesan, then topped with luxurious Royal Ossetra caviar for a lavish appetizer or side dish.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 mini twice baked potatoes 1x
- Category: Appetizer
- Method: Baking
- Cuisine: French-inspired
Ingredients
Scale
Potatoes
- 12 mini Yukon Gold potatoes (about 2½–3 inches each)
- Olive oil (for drizzling)
- Kosher salt, to taste
Filling
- 1½ tbsp unsalted butter, room temperature
- 2 tbsp crème fraîche (+ more for serving)
- 4 oz brie chunks (optional: with rind)
- 2½ tbsp fresh chives, finely chopped (+ more for serving)
- ¼ cup grated Parmigiano-Reggiano
- Black pepper, to taste
Garnish
- Royal Ossetra caviar
Instructions
- Prepare potatoes: Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper. Place the mini Yukon Gold potatoes on the pan, drizzle them with olive oil, and sprinkle kosher salt evenly over the top.
- Bake potatoes: Bake the potatoes in the preheated oven for 30-35 minutes until their skins are golden and potatoes are tender when pierced with a knife.
- Cool potatoes: Remove from oven and let potatoes cool for 15-20 minutes to handle safely.
- Hollow potatoes: Slice off the top of each potato. Remove the potato skin from the top piece, but keep the flesh. Carefully hollow out the insides of each potato using a spoon, placing the flesh into a mixing bowl. Be sure to keep the potato shells intact for filling.
- Prepare filling: Rice or mash half of the potato flesh finely, while leaving the other half in small chunks for texture. This combination maintains a good balance of creamy and chunky.
- Add ingredients: To the mashed potatoes, add crème fraîche, room temperature butter, brie chunks, chopped chives, grated Parmigiano, and season with black pepper. Hold off on adding more salt until after mixing, as the caviar is salty.
- Mix filling: Thoroughly combine all ingredients until smooth and well incorporated.
- Fill potatoes: Transfer the mixture to a piping bag. Pipe the filling carefully back into each hollowed potato shell, avoiding overfilling.
- Bake second time: Place the filled potatoes back onto the sheet pan and bake at 400°F (200°C) for 15-25 minutes or until the tops are golden and the filling is heated through.
- Finish and serve: Allow the potatoes to cool slightly after baking. Top each with a small spoonful of Royal Ossetra caviar. Serve with additional crème fraîche and chives on the side for extra garnish.
Notes
- Using Yukon Gold potatoes provides a buttery texture that works best for twice-baked preparations.
- Brie rind is edible, so including it adds depth to the filling, but feel free to remove if preferred.
- Be cautious with salt since caviar brings inherent saltiness; adjust seasoning accordingly.
- Piping the filling creates a nicer presentation and helps portion evenly.
- Serve immediately after topping with caviar for the best flavor and texture contrast.
Keywords: twice baked potatoes, caviar, appetizer, Yukon Gold potatoes, brie, crème fraîche, elegant recipe, party appetizer
