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“These are delightful as appetizers at the holidays or as a side dish for a romantic Valentine's dinner. Twice cooked baby red potatoes are topped with chives and red caviar. Red caviar is not expensive and you only need a small jar. If you prefer to use more expensive caviar, the red and green theme still shows in the red potatoes and chives. A bit of work, but they can be done ahead, ready for the oven.”
1hr 15mins
24 stuffed potatoes

Ingredients Nutrition

  • 28 small red potatoes (about 3/4 pound)
  • 12 cup milk
  • 1 tablespoon butter
  • 14 cup creme fraiche
  • salt & freshly ground black pepper
  • 1 tablespoon fresh chives, plus more for garnish
  • 2 tablespoons melted butter
  • 3 ounces red caviar (about 1/4 tsp per potato)


  1. In a saucepan, cover the potatoes with cold water; bring to a boil and simmer until tender but still quite firm when pierced with the tip of a knife; remove all but 4 potatoes and continue to cook these 4 until soft.
  2. When cool, cut the tops off the group of 24 potatoes; scoop out the flesh with a melon baller, leaving a 1/4" thick wall; place the pulp in a double boiler or metal bowl over simmering water to keep it warm; peel and add the 4 remaining potatoes.
  3. Cut a small slice off the bottom of each potato so that they will stand upright on a baking sheet; preheat the oven to 375°; Heat the milk and melt the butter in a small saucepan; push the potato flesh through a ricer, food mill or wide-meshed sieve.
  4. Stir the milk into the potatoes a bit at a time, until they are creamy; add creme fraiche, salt and pepper and 1 T chives; pipe the potatoes into the shells, making sure the cut edges are covered.
  5. Bake until golden brown and slightly puffed, about 15 minutes; brush with melted butter and bake another 15 minutes; remove from oven and top with caviar and chives.

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