I LOVE caviar, Paris, and baked potatoes, but flying halfway around the world for an insanely expensive fish egg-covered fancy French potato seemed unreasonable ($130 to $1300 PER potato, plus airfare and hotel), so I HAD to try to bring the Caviar Kaspia caviar-topped potato into our kitchen. It’s iconic, delicious, and makes you feel like you’re in town for fashion week. Because I’m extra, I added my own spin on this guy.
I also know that people like to sub out creme fraiche for sour cream. You’re not allowed to do that for this recipe. Sorry - not sorry. I get it- they’re similar and if you’re burying it in other flavors, that’s fine, but you WANT the richness of true creme fraiche for this potato from the heavens. This recipe has very few ingredients, so you want to use the best quality you can afford. I promise, it’s worth it.
The Parisian Culinary Feat- The Caviar Kaspia Baked Potato:
Situated on the prestigious Place de la Madeleine, Caviar Kaspia has been a culinary haven since 1927, enticing the palates of fashion week models, Hollywood celebrities and those who knowwww with its opulent caviar creations. Among these treasures, God’s gift to baked potatoes- the Caviar Topped Baked Potato stands as a symbol of decadence, marrying the humble spud with the luxurious essence of caviar.
Why It's a Must-Try:
Imagine the earthy warmth of a perfectly baked potato meeting the ethereal saltiness of premium caviar. It's a symphony of textures and flavors that transcends the ordinary, elevating comfort food to an unparalleled level of sophistication.
Deconstructing the Delight:
Now, for the pièce de résistance – the recipe for creating this indulgent masterpiece in the comfort of your own kitchen.
Ingredients:
4 Large baking potatoes
2 tablespoons butter (we use great Irish butter)
2 tablespoons Creme fraiche
Chives, finely chopped
Salt and pepper
High-quality caviar (Ossetra or Beluga for the true Parisian touch)
Dill to top (not necessary or traditional, but I loved it)
Instructions:
Preheat your oven to 400°F (200°C).
Scrub the potatoes thoroughly and pierce them with a fork. Rub each with a bit of unsalted butter and sprinkle with salt.
Bake the potatoes directly on the oven rack for approximately 1 hour or until the skin is crispy, and the insides are tender. Turn once halfway through baking.
Once baked, make a lengthwise cut on the top of each potato, remove the interior of the potato into a medium sized bowl, being careful not to rip the outside of the potatoes (you’ll want to keep it intact to fill it in a few minutes).
Mash inside of the baked potatoes with 2 tablespoons of butter, 2 tablespoons of creme fraiche, ½ teaspoon salt and ½ teaspoon pepper. You’ll want the mixture to still resemble potato, but have a little more flavor. Taste and adjust as needed- you may need more butter, creme fraiche or seasoning depending on the size of your spuds.
Sprinkle the chopped chives on potato mixture and gently combine. Once mixed, add potato mixture back into potato skins on baking sheet.
Place back into oven and bake for approximately 13-15 minutes.
Remove from oven.
Now, the pièce de résistance – top each potato with a generous serving of high-quality caviar. I also LOVE to add another dollop of creme fraiche on top and a little bit of fresh dill. It’s delicious and you’ll feel like you’ve been transported to Paris.
Pairing Suggestions:
A crisp glass of Champagne or a chilled glass of vodka complements the richness of the caviar.
Serve alongside a simple mixed green salad to balance the flavors.
Why It Matters:
In a city renowned for its culinary prowess, the Caviar Topped Baked Potato at Caviar Kaspia isn't just a dish; it's a testament to Parisian gastronomy's ability to transform the ordinary into the extraordinary. It’s a beautiful hybrid of simplicity and sophistication, inviting you to savor each bite as a moment of pure bliss that transports you to the cobblestone streets of Paris. This take on the iconic dish will satisfy your craving and bring a little bit of Paris into your own home. À votre santé!