Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Twice-Baked Yukon Gold Potatoes with Brie, Chives, and Royal Ossetra Caviar Recipe

★★★★★

4.8 from 467 reviews
  • Author: Thomas
  • 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

Scale

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

  1. 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.
  2. 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.
  3. Cool Potatoes: Remove the potatoes from the oven and let them cool for 15-20 minutes so they’re easier to handle.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Mix Filling: Stir all ingredients very well until combined into a creamy, textured filling.
  9. Fill Potatoes: Using a piping bag, carefully pipe the potato mixture back into the hollowed potato skins, filling each without overstuffing.
  10. 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.
  11. 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

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://mealmagicplace.com/twice-baked-yukon-gold-potatoes-with-brie-chives-and-royal-ossetra-caviar-recipe/