2 Large floury potatoes
- 2 Tablespoons of crème fraiche
- 6 Chives stalks
- 2 Dill sprigs
- Salt and pepper
- 50 g of Céleste Caviar
Cut the potatoes in half (lengthwise)
Boil the potato halves in salted water for +/-7.5 minutes (cooking varies depending on the size of the potato).
Using a spoon, hollow out the potatoes.
Combine the flesh, sour cream, and finely chopped chives in a mixing bowl.
Fill the hollowed-out potatoes with mashed potatoes.
Bake the potatoes until they have a beautiful golden-brown skin.
Remove the potatoes from the oven and set them aside to cool for a few minutes.
Top with a small spoon of sour cream.
Finish with dill and Céleste caviar.