Crab and Caviar Twice-Baked Potatoes
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 483
- Total Fat
- 24
- Saturated Fat
- 14
- Carbohydrates
- 49
- Dietary Fiber
- 4
- Sugar
- 4
- Protein
- 20
- Cholesterol
- 170
- Sodium
- 891
- Total: 2 hr 25 min (includes cooling time)
- Active: 35 min
Ingredients
4 russet potatoes, scrubbed
6 tablespoons unsalted butter
1 shallot, minced
1/2 cup creme fraiche, plus more for garnish
2 tablespoons minced fresh chives, plus more for garnish
1 teaspoon lemon zest
Kosher salt and freshly ground black pepper
8 ounces lump crabmeat
2 ounces caviar or salmon roe
Directions
- Preheat the oven to 425 degrees F.
- Pierce the potatoes with a fork a few times on all sides. Place on a baking sheet and bake until fork-tender, 1 hour to 1 hour 20 minutes. Let cool slightly. (Leave the oven on.)
- Meanwhile, melt 4 tablespoons butter in a small skillet over medium heat. Add the shallot and cook until softened but not browned, about 5 minutes. Transfer to a small bowl. Melt the remaining 2 tablespoons butter in a small bowl in the microwave.
- Once the potatoes are cool enough to handle, use a paring knife to make a slit lengthwise down the top of each, cutting about halfway through. Make another small slit across the first to make a "t". Gently push the sides of the potato with your hands to loosen the filling. Scoop out the flesh to a large bowl with a spoon or melon baller, leaving a 1/4 inch of flesh in the skins to preserve the shape of the potatoes. Return the potato skins to the baking sheet.
- Mash the potato flesh until smooth. Add the shallot butter mixture, creme fraiche, chives and lemon zest, then season with salt and pepper. Gently fold in the crabmeat.
- Spoon the mixture evenly into the potato skins. Drizzle with the remaining melted butter. Bake until browned, 20 to 25 minutes. Top each potato with a dollop of creme fraiche, a sprinkle of chives and a spoonful of caviar. Serve immediately.