Recipe courtesy of Food Network
Total:
30 min
Active:
30 min
Yield:
24 servings, 3 potatoes each
Level:
None

Ingredients

Directions

Preheat oven to 350 degrees F

Wash potatoes and place on 2 lightly oiled cookie sheets. Bake for about 30 minutes.

Cool potatoes before handling.

Trim either end of each potato and then cut in half, leaving trimmed edges on the end to allow potatoes to sit upright. Using a small melon baller, scoop out inside of each potato half, leaving at least 1/8-inch edge.

Fill pastry bag, fitted with a star tip, with creme fraiche. Fill each scooped-out potato half with piped creme fraiche.

Garnish top of each potato with red or black lumpfish roe.

IDEAS YOU'LL LOVE

Twice-Baked New Potatoes

Recipe courtesy of Ree Drummond

Potatoes Au Gratin

Recipe courtesy of B. Smith

Twice-Baked Potatoes

Recipe courtesy of Trisha Yearwood

Scalloped Potatoes

Recipe courtesy of Stamie Koutouzis

Broccoli Cheese Baked Potatoes

Recipe courtesy of Ree Drummond

Garlic Roasted Potatoes

Recipe courtesy of Ina Garten

Honey Roasted Sweet Potatoes

Recipe courtesy of Ellie Krieger

Potatoes and Onions

Recipe courtesy of Giada De Laurentiis

Sweet Potatoes and Marshmallows

Recipe courtesy of Sunny Anderson

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking