Salmon-Roe-Topped Baked Potatoes With Crème Fraîche

Ingredients

• 4 large russet potatoes (10 to 12 ounces each), scrubbed well
• 2 teaspoons kosher salt
• ¼ cup crème fraîche, more for serving
• 2 tablespoons unsalted butter, at room temperature
• 4 teaspoons chopped chives
• ½ teaspoon freshly ground black pepper
• 2 ounces salmon roe, for topping

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    318 calories; 6 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 56 grams carbohydrates; 4 grams dietary fiber; 1 gram sugars; 9 grams protein; 68 milligrams cholesterol; 1192 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 large servings

Preparation

1. Heat oven to 425 degrees. Rub potatoes with 1 1/2 teaspoons salt and pierce twice with a fork (don’t worry if some salt falls off). Place potatoes on a baking sheet and bake until skin is crispy and insides are tender when pierced with a fork, 60 to 70 minutes.
2. When potatoes have cooled enough to handle, use a sharp knife to slice off tops. Scoop out insides, leaving about 1/4 inch around skin; transfer potato flesh to a bowl. Add crème fraîche, butter, chives, remaining 1/2 teaspoon salt and pepper; mash with a fork until combined.
3. Stuff potato skins with potato mixture. Return potatoes to oven and bake until heated through, about 10 minutes. Run under broiler for another 1 to 2 minutes until tops are golden brown and crisp. Serve hot, topped with salmon roe and additional crème fraîche, if desired.

1 hour 45 minutes