Yann Nury’s Twice Baked Potatoes With Caviar

Hi, I’m Yann, and today, I’m going to prepare my favorite way of eating caviar for the holidays — a twice-baked potato. I chose to use Yukon gold potatoes today. I love the creaminess of the flesh inside. I’m going to brush them in olive oil. The olive oil is going to help me mostly with getting the skin very crispy, but it’s also going to stick all the salt to them. Poke a few holes to let all the steam out while they bake. The potatoes are ready. We’re going to get our filling ready while they’re still warm. Using a sharp knife, I’m going to cross along. Push the potatoes open. Remove as much of the flesh as I can. And I’m not looking for something too smooth. I think it’s really nice to keep the texture in the potatoes. Add a little bit of olive oil, crème fraîche, zest of lemons, a little bit of Espelette pepper. Not too much salt. You’re putting all the caviar on top. And we’ll finish with some chives. I’m just going to use the inside of the spoon to, like, shape it. Brush of olive oil on the top, and we’re ready to go back to the oven. So last step is just caviar. I try to put as much as I can fit on the top. I have a bit of warm crème fraîche, just on a corner of the stove, a little bit of olive oil inside and lemon zest to finish it. A little cream in the bottom. Lay your potato on top. I’m going to use those Bronze fennel fronds. I really like the volume that the fennel fronds bring. You can’t mess it up.