One of my all-time favourite dishes to make, this combination of fluffy hot potato filling with silky crème fraîche and peppery flat-leaf parsley, topped with jewels of trout caviar and held within a crispy potato skin, is utterly delicious! I first came up with this recipe when I was curating an Irish menu for Fortnum & Mason in London, and for me it sings of Ireland and it’s oh so beautiful… I often make it for a cosy fireside supper on a Friday with a delicious glass of white Burgundy – utter heaven.
4 small baking potatoes, unpeeled and washed
2 tablespoons chopped flat-leaf parsley
200ml crème fraîche
1 tablespoon rapeseed oil
40g trout caviar
sea salt and freshly ground black pepper
Preheat the oven to 200°C/gas mark 6.
Place the potatoes on a baking tray and bake for 40 minutes.
Remove the baked potatoes from the oven and leave until cool enough to handle, then cut them in half lengthways and scoop out the potato flesh into a bowl, leaving the skins intact.
Season the potato flesh with salt and pepper, mash with a fork and then mix in the parsley and 120ml of the crème fraîche. Spoon the potato mixture back into the potato skins, place on the baking tray and brush the skins with the rapeseed oil so that they crisp.
Bake for 15 minutes until the filling is heated through and the skins are crispy.
Remove the filled potato skins from the oven and spoon the remaining crème fraîche on top, followed by a spoonful of the trout caviar. Serve.
This recipe is from Clodagh’s Suppers by Clodagh Mckenna