Salt-baked potato with crème fraîche and trout caviar

By Clodagh McKenna
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  • 4 small russet potatoes, unpeeled and washed
  • Sea salt and freshly ground black pepper
  • 2 tablespoons chopped flat-leaf parsley
  • ¾ cup crème fraîche
  • 1 tablespoon canola oil
  • 1½ ounces trout caviar


  1. Preheat the oven to 400°F. Place the potatoes on a baking sheet and bake for 40 minutes.
  2. Remove the baked potatoes from the oven and set aside until cool enough to handle, then cut them in half lengthwise and scoop out the potato flesh into a bowl, leaving the skins intact.
  3. Season the potato flesh with salt and pepper, mash with a fork, and then mix in the parsley and ½ cup of the crème fraîche. Spoon the potato mixture back into the potato skins, place on the baking sheet, and brush the skins with the canola oil so that they crisp.
  4. Bake for 15 minutes until the filling is heated through and the skins are crispy.
  5. Remove the filled potato skins from the oven and spoon the remaining crème fraîche on top, followed by a spoonful of the trout caviar. Serve.


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