TWICE BAKED POTATOES
Steps:
- 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
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