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Baked Potatoes with Caviar

Baked Potatoes with Caviar Recipe

  • 4 large russet potatoes (10 to 12 ounces each), scrubbed well
  • 2 teaspoons kosher salt
  • 1/4 cup crème fraîche, more for serving
  • 2 tablespoons unsalted butter, at room temperature
  • 4 teaspoons chopped chives
  • 1/2 teaspoon freshly ground black pepper
  • 2 ounces salmon roe, for topping.
  • Directions1. Heat oven to 425 degrees. Rub potatoes with 1 1/2 teaspoons salt and pierce twice with a fork (don’t worry if some salt falls off). Place potatoes on a baking sheet and bake until skin is crispy and insides are tender when pierced with a fork, 60 to 70 minutes.
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