Potatoes and Caviar

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.

• Ready In: 1 hr 15 mins
• Serves: 24
• Yields: 24 stuffed potatoes

Ingredients

• 28  small  red potatoes (about 3/4 pound)
• 1⁄2 cup milk
• 1  tablespoon butter
• 1⁄4 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)

Directions

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.