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Stuffed mini baked potatoes

Stuffed mini baked potatoes

  • Serves 15
  • 35 minutes

Stuffed mini baked potatoes

35 minutes
Prep Time5 minutes
Cook Time30 minutes
Serves15
Save this recipe

Method

1

Preheat the oven to 180ºC, gas mark 4. Wash the potatoes, then tip them into a roasting tin. Season with sea salt (the water on the skin helps the salt stick) and bake for 30-35 minutes, or until golden and cooked through.

2

Set the potatoes aside until cool enough to handle, then cut in half lengthways. Scoop out some of the flesh from the potato halves, leaving a border of about 3mm. Set aside the scooped-out potato flesh.

3

Brush the insides of the potato skins with butter and return them to the oven. Change the setting to grill and cook for 5-8 minutes, until golden. Set aside to cool a little.

4

Meanwhile, mash the reserved potato with a fork. Stir in the crème fraîche, a squeeze of lemon juice, the mustard and chives, then season to taste. Spoon the mixture back into the warm potato skins, then top each one with a small spoonful of the salmon caviar, a sprinkling of chives and a grind of black pepper.

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