Recipe courtesy of Food Network
Recipe courtesy of Food Network
Watch how to make this recipe.
New Potatoes with Creme Fraiche and Caviar
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- Total: 30 min
- Prep: 30 min
- Yield: 24 servings, 3 potatoes each
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 118
- Total Fat
- 4 g
- Saturated Fat
- 2 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 3 g
- Cholesterol
- 27 mg
- Sodium
- 19 mg
- Total: 30 min
- Prep: 30 min
- Yield: 24 servings, 3 potatoes each
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 118
- Total Fat
- 4 g
- Saturated Fat
- 2 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 3 g
- Cholesterol
- 27 mg
- Sodium
- 19 mg
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.
