Twice-Baked Yukon Gold Potatoes with Brie, Chives, and Royal Ossetra Caviar Recipe
Introduction
These Twice Baked Potatoes & Caviar are a decadent twist on a classic comfort food. Mini Yukon gold potatoes are stuffed with a creamy, cheesy filling and topped with luxurious caviar for a perfect appetizer or elegant side dish.
Ingredients
- 12 mini Yukon gold potatoes (about 2½-3 inches)
- 1½ tbsp unsalted butter (room temperature)
- Olive oil
- Kosher salt to taste
- 2½ tbsp chives (+ more for serving)
- 2 tbsp crème fraîche (+ more for serving)
- ¼ cup Parmigiano (grated)
- Black pepper to taste
- 4 oz brie chunks (rind optional)
- Caviar (Royal Ossetra recommended)
Instructions
- Step 1: Preheat your oven to 400°F. Line a sheet pan with parchment paper, then place the potatoes on it. Drizzle with olive oil and sprinkle salt over them.
- Step 2: Bake the potatoes for 30-35 minutes until they turn golden and tender.
- Step 3: Let the potatoes cool for 15-20 minutes so they are easy to handle.
- Step 4: Cut off the top of each potato. Remove the skin from the tops but keep the potato flesh.
- Step 5: Carefully hollow out the potatoes by scoring and spooning out the inside, placing the flesh into a bowl.
- Step 6: Rice half of the potato flesh and leave the rest in small chunks, mashing gently with a fork to maintain some texture.
- Step 7: Add crème fraîche, butter, brie, chives, Parmigiano, and black pepper to the potatoes. Hold off on adding more salt because the caviar is naturally salty.
- Step 8: Mix everything thoroughly until well combined.
- Step 9: Using a piping bag, carefully pipe the potato mixture back into the hollowed potato shells without overfilling.
- Step 10: Bake again at 400°F for 15-25 minutes until the tops are golden.
- Step 11: Allow to cool slightly, then top each with caviar. Serve with extra crème fraîche and caviar on the side.
Tips & Variations
- Use a mix of riced and chunky potato flesh to keep the filling creamy yet textured.
- Brie rind is edible, but remove it if you prefer a milder taste and smoother texture.
- For a different twist, substitute the caviar with smoked salmon or roe if caviar is not available.
- Pipe the filling carefully to maintain an elegant presentation.
Storage
Store leftover twice baked potatoes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven (around 300°F) until warmed through to maintain texture. Add fresh caviar and crème fraîche just before serving to preserve their flavors.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use larger potatoes for this recipe?
Yes, but cooking times will increase. Mini Yukon gold potatoes work best for bite-sized portions and even baking.
Is it necessary to use crème fraîche?
Crème fraîche adds a nice tang and creaminess, but you can substitute sour cream or Greek yogurt if needed.
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Twice-Baked Yukon Gold Potatoes with Brie, Chives, and Royal Ossetra Caviar Recipe
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
Description
This elegant Twice Baked Potatoes & Caviar recipe elevates classic comfort food by combining creamy Yukon Gold potatoes with rich brie, tangy crème fraîche, and luxurious Royal Ossetra caviar. Perfect as a sophisticated appetizer or side dish, these golden bites offer a perfect balance of textures and flavors, making them ideal for special occasions or gourmet entertaining.
Ingredients
Potatoes
- 12 mini Yukon Gold potatoes (about 2½–3 inches each)
- Olive oil (for drizzling)
- Kosher salt (to taste)
Filling
- 1½ tbsp unsalted butter, room temperature
- 2½ tbsp fresh chives, chopped (+ more for serving)
- 2 tbsp crème fraîche (+ more for serving)
- ¼ cup Parmigiano, grated
- 4 oz brie chunks (optional to leave some rind)
- Black pepper (to taste)
Topping
- Caviar (Royal Ossetra suggested)
Instructions
- Prepare Potatoes: Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper and arrange the mini Yukon Gold potatoes on it. Drizzle them with olive oil and sprinkle kosher salt evenly over the potatoes.
- Bake Potatoes: Place the pan in the oven and bake for 30-35 minutes, or until the potatoes turn golden and are tender when pierced with a fork.
- Cool Potatoes: Remove the potatoes from the oven and let them cool for 15-20 minutes so they’re easier to handle.
- Prepare Potato Shells: Slice off the tops of each potato and carefully peel the skin from the top portions, reserving the skin as shells. Set the flesh aside in a bowl.
- Hollow the Potatoes: Score the potatoes and use a spoon to gently hollow them out, being careful not to break the skins. Add the scooped-out potato flesh to the bowl with the previously set flesh.
- Process Potato Filling: Rice half of the potato flesh and leave the other half in small chunks, mashing gently with a fork to maintain some texture.
- Combine Filling Ingredients: Add the crème fraîche, unsalted butter, brie chunks, chopped chives, grated Parmigiano, and black pepper to the potato mixture. Hold off on adding additional salt to avoid over-seasoning due to the salty caviar topping.
- Mix Filling: Stir all ingredients very well until combined into a creamy, textured filling.
- Fill Potatoes: Using a piping bag, carefully pipe the potato mixture back into the hollowed potato skins, filling each without overstuffing.
- Second Bake: Return the filled potatoes to the oven at 400°F (200°C) and bake for an additional 15-25 minutes or until the tops turn golden brown.
- Finish and Serve: Let the twice baked potatoes cool slightly, then top each with a spoonful of Royal Ossetra caviar. Serve with extra crème fraîche and additional caviar on the side for a luxurious presentation.
Notes
- Use mini Yukon Gold potatoes for the best bite-sized results.
- Be gentle when hollowing out potatoes to keep the shells intact.
- Adjust seasoning carefully because caviar adds saltiness.
- Brie adds creaminess and depth but can be substituted with another creamy cheese if preferred.
- Serving the caviar on top and on the side enhances the luxurious experience.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French-inspired
Keywords: twice baked potatoes, caviar, Yukon Gold potatoes, appetizer, elegant, crème fraîche, brie, Royal Ossetra
