Ingredients

4 large russet potatoes (10 - 12 ounces each) scrubbed well

2 teaspoons kosher salt

1/4 cup créme fraiche, more for serving

2 tablespoons unsalted butter at room temperature

4 teaspoons chopped chives

1/2 teaspoon freshly ground black pepper

2 ounces salmon roe for topping

Preparation

  1. Heat oven to 425 degrees. Rub potatoes with 1 1/2 teaspoons salt and pierce twice with fork (don’t worry if some of the salt comes off) Place potatoes on a baking sheet and bake until skin is crispy and insides are tender when pierced with a fork, 60 - 70 minutes

  2. When potatoes have cooled enough to handle, use a sharp knife to slice off tops. Scoop out insides, leaving 1/4 inch around skin, transfer potato flesh to a bowl. Add creme fraiche butter, chives, remaining 1/2 teaspoon salt and pepper, mash with a fork until combined

  3. Stuff potatoe skins with mixture. Return potatoes to oven and bake until heated through about 10 minutes. Run under broiler for another 1 - 2 minutes until tops are golden brown and crisp. Serve hot, topped with salmon roe and additional creme fresh if desired