Recipe courtesy of Food Network
Save Recipe Print
Total:
30 min
Prep:
30 min
Yield:
24 servings, 3 potatoes each

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.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Garlic Roasted Potatoes

Recipe courtesy of Ina Garten

New England Clam Chowder

Recipe courtesy of Dave Lieberman

Mashed Potatoes

Recipe courtesy of Tyler Florence

Rosemary Roasted Potatoes

Recipe courtesy of Ina Garten

Hasselback Potatoes

Recipe courtesy of Ree Drummond

Funeral Potatoes

Recipe courtesy of Ree Drummond

Scalloped Potatoes

Recipe courtesy of Food Network Kitchen

New York Egg Cream

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Latest Stories