Dolly potato

The humble roast spud is elevated with a generous scoop of caviar to serve — Danielle Cormack recommends this for when you're feeling in need of comfort and decadence.

Credit: Kitti Gould

• serves

  6

• prep

  5 minutes

• cook

  40 minutes

• difficulty

  Easy

Ingredients

• 6 medium King Edward potatoes
• 100 g butter
• 200 g crème fraîche
• 2 hard-boiled eggs, yolks pushed through a fine sieve
• 2 eschallots finely diced
• 1 bunch chives, finely sliced
• 50 g best-quality caviar you can buy
• Best quality vodka (optional)

Instructions

1. Preheat oven to 200°C. Bake potatoes until a knife easily pierces through. Allow to cool slightly then cut a cross into the top of each potato. Using a tea towel or spoons to protect your fingers, press the edges of the potato to open it up. 
2. Top first with some butter and salt, then a good dollop of crème fraîche, some egg yolk, eschallots, chives and caviar. Serve with a shot of vodka.

Watch how to make this recipe on Memory Bites with Matt Moran.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.