Martha Stewart Baked Potatoes with Créme Fraiche and Caviar

Martha Stewart Baked Potatoes with Créme Fraiche and Caviar take 95 minutes and just Yukon Gold potatoes, crème fraiche and caviar to make a fluffy, crisp-skinned appetizer. Save this elegant potato appetizer for New Year's Eve, Christmas or date night, because it's a simple oven-baked recipe.

Wrap each potato in a clean kitchen towel the second it leaves the oven and slam it down on the counter. Skip that and the insides stay dense instead of light and fluffy.

Martha bakes the potatoes directly on the oven rack at a gentle 350°F instead of in foil, so the thin skin of a Yukon Gold crisps up. The towel slam then breaks up the flesh, which gives you a fluffy center with no mashing at all.

Martha Stewart Baked Potatoes with Créme Fraiche and Caviar

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

5

minutes

Cooking time

1

hour 

30

minutes

Calories

190

kcal

A slow bake turns the skins dark and crisp, and a quick towel slam loosens the insides into a light, fluffy bed. Cool crème fraîche and salty caviar go on at the very end, so every bite has warm and cold together.

Ingredients

• 6 Yukon Gold or russet potatoes, scrubbed
  

• Kosher salt
  

• Crème fraiche and best-quality caviar and/or salmon roe, for serving
  

Directions

• Heat the oven: Preheat the oven to 350°F with a rack in the center. Then scrub the 6 Yukon Gold or russet potatoes so the skins are clean before they bake.
• Bake the potatoes: Set the potatoes directly on the oven rack and bake for 1 to 1 1/2 hours, depending on their size. They're done when the skins darken slightly and wrinkle and a knife tip slides in easily.
• Slam for fluffiness: Working one at a time, wrap each hot potato in a clean kitchen towel right away. Then slam it down onto the countertop, which keeps the texture light and fluffy.
• Slash and season: Slash each potato open and season the inside with kosher salt. The salt goes in while the flesh is hot, so it melts in and flavors every bite.
• Top and serve: Add generous dollops of crème fraîche and scoops of caviar and/or salmon roe on top. Serve right away, while the potatoes are still steaming under the cold toppings.

Tools for this recipe

• ThermoPro instant-read thermometer, Nordic Ware half sheet pan, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use salmon roe instead of caviar?

Yes, the recipe uses caviar and/or salmon roe, so you can go with either one or put both on the table. Salmon roe costs less, and its bright orange pops look great against the white crème fraîche.

Can I make baked potatoes with crème fraîche and caviar ahead of time?

You can bake the potatoes earlier in the day, but they taste best fresh from the oven. Reheat them at 350°F for about 15 minutes, then do the towel slam and add the toppings only when you serve.

What can I use if I don't have crème fraîche?

Sour cream works as a close swap, since it has the same cool tang. It's a little thinner and less rich, so use a slightly smaller dollop on each potato.

Why do I wrap the potatoes in a towel and slam them?

The slam breaks up the inside of the hot potato so it turns light and fluffy. The towel protects your hands from the heat and keeps the skin from splitting everywhere.

What's the most common mistake with this recipe?

Pulling the potatoes too soon is the usual problem, so wait until a knife tip slides in easily. Waiting for the wrinkled, darkened skin gives you a crisp outside and a soft center.