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Salt-Baked Potato with Crème Fraîche and Trout Caviar

Nathan Congleton / TODAY
Cook Time:
55 mins
Prep Time:
20 mins

Chef notes

This combination of hot, fluffy potato filling with silky crème fraîche and peppery flat-leaf parsley, topped with jewels of trout caviar and held within a crispy potato skin is one of my all-time favorite dishes to make! I often make it for a cozy fireside supper on a Friday with a delicious glass of white Burgundy.

Technique tip: Use a dessert spoon when scooping out the potato flesh. It's easier to navigate it around the potato without break the skin.

Swap option: Instead of the caviar, you could use crumbled pancetta, chorizo or a mix of chopped fresh herbs.


  • 4 small Russet potatoes, unpeeled and washed
  • Sea salt and freshly ground black pepper
  • 2 tablespoons chopped flat-leaf parsley
  • 3/4 cup crème fraîche, divided
  • 1 tablespoon canola oil
  • ounces trout caviar



Preheat the oven to 400°F.


Place the potatoes on a baking sheet and bake for 40 minutes.


Remove the baked potatoes from the oven and set aside until cool enough to handle, then cut them in half lengthwise and scoop out the potato flesh into a bowl, leaving the skins intact. Season the potato flesh with salt and pepper, mash with a fork, and then mix in the parsley and 1/2 cup of the crème fraîche.


Spoon the potato mixture back into the potato skins, place on the baking sheet, and brush the skins with the canola oil so that they crisp.


Bake for 15 minutes until the filling is heated through and the skins are crispy. Remove the filled potato skins from the oven and spoon the remaining crème fraîche on top, followed by a spoonful of the trout caviar and serve.