Waitrose and Partners
Baked potatoes with lumpfish caviar & chives

Baked potatoes with lumpfish caviar & chives

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There's nothing better than a cosy, filling jacket – so why not add a little glitz with some caviar on top. If you're looking for more ways to max out on the trusted spud, see the collection of jacket potato recipes for inspiration or more Meal Maths options.

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Gluten freeSource of fibre
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

  • 800g pack frozen Bannisters Farm 4 Baked Jacket Potatoes
  • 300ml pot British Crème Fraîche
  • 20g chives
  • 50g jar Elsinore Chilled Black Lumpfish Caviar

Method

  1. Microwave the potatoes according to pack instructions, then crisp them up in the oven at 200ºC, gas mark 6 (or in the air fryer), for 5-10 minutes, until piping hot.

  2. When ready, cut a deep cross in each potato, squeeze the sides to open out, then add a knob of butter, if you like.

  3. Mix half the chives, snipped, into half the pot of crème fraîche and season. Spoon into the hot potatoes, top each with a quarter of the pot of caviar and add more chopped chives to finish.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,272kJ/ 304kcals

Fat

12.8g

Saturated Fat

7g

Carbohydrates

38.7g

Sugars

4.2g

Fibre

5.2g

Protein

5.8g

Salt

0.9g

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