Instructions

1. Bake the potatoes

Bake the potatoes on a bed of salt until tender.

The skins should be lightly crisp while the centres remain soft.

2. Prepare the filling

Split the potatoes and gently scoop out the centres.

Fold with warm brown butter and crème fraîche until smooth and glossy.

3. Refill

Spoon the mixture back into the potato skins.

Shape neatly, keeping a soft, domed finish.

4. Add the caviar

Carefully spoon the caviar on top.

Allow it to sit naturally as the highlight.

5. Finish

Sprinkle with finely chopped chives.

Serve immediately while warm.