- serves 6 people
- preparation 5 minutes
- cooking 40 minutes
- difficulty Easy level
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
- 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.
- 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.
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