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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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hotel la samanna in st martin first served me this in 1989. of course they did full size potato with ounce of beluga caviar.i still remember the price$ 44.00.and it was well worth it Ingredients:
24 red potato's |
24 oz breakstone sour cream(or your favorite brand) |
16 oz of flying fish eggs, caviar or salmon roe |
8 chives |
Directions:
1. boil potatos until soft,and let come to room temp
2. with a spoon scoop out the meat of potato and use for another recipe after cutting off the top,leaving a container to hold the other ingredients,(i like to leave about a 1/4 inch of potato)
3. put in oz of sour cream into each potato
4. top with 2/3 oz of caviar
5. cut chives into 1/3 and stick piece in sour cream
6. note for those really talented with a knife,cut the potato like a basket,leaving part of the top as a handle, i'm to lazy to be bothered !!!
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