Twice-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
