| Total: | 30 min |
| Prep: | 30 min |
| Yield: | 24 servings, 3 potatoes each |
Ingredients
- 36 tiny, blemish-free red-skinned potatoes
- 1 pint creme fraiche
- 2 ounce container red lumpfish roe
- 2 ounce container black lumpfish roe
Instructions
- Preheat oven to 350 degrees F
- Wash potatoes and place on 2 lightly oiled cookie sheets. Bake for about 30 minutes.
- Cool potatoes before handling.
- Trim either end of each potato and then cut in half, leaving trimmed edges on the end to allow potatoes to sit upright. Using a small melon baller, scoop out inside of each potato half, leaving at least 1/8-inch edge.
- Fill pastry bag, fitted with a star tip, with creme fraiche. Fill each scooped-out potato half with piped creme fraiche.
- Garnish top of each potato with red or black lumpfish roe.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 118 |
| Total Fat | 4 g |
| Saturated Fat | 2 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 3 g |
| Cholesterol | 27 mg |
| Sodium | 19 mg |