Stuffed mini baked potatoes

Stuffed mini baked potatoes

This classy canapé, with a traditional feel to it, is perfect with a glass of bubbly.

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  • Makes30
  • CourseCanape
  • Prepare5 mins
  • Cook35 mins
  • Total time40 mins
  • PlusPreparation time 5 minutes + cooling

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  • 500g baby new potatoes
  • 15g salted butter, melted
  • 3 tbsp crème fraîche
  • ½ lemon, for squeezing
  • 2 tsp English mustard, to taste
  • ¼ x 20g pack chives, finely chopped, plus extra to serve
  • 100g jar Elsinore Salmon Caviar


  1. Preheat the oven to 180ºC, gas mark 4. Wash the potatoes, then tip them into a roasting tin. Season with salt (the water on the skin helps the salt stick) and bake for 30-35 minutes, or until golden and cooked through.

  2. Set the potatoes aside until cool enough to handle, then cut in half lengthways. Scoop out some of the flesh from the potato halves, leaving a border of about 3mm. Set aside the scooped-out potato flesh.

  3. Brush the insides of the potato skins with butter and return them to the oven. Change the setting to grill and cook for 5-8 minutes, until golden. Set aside to cool a little.

  4. Meanwhile, mash the reserved potato with a fork. Stir in the crème fraîche, a squeeze of lemon juice, the mustard and chives, then season. Spoon the mixture back into the warm potato skins, then top each one with a small spoonful of the salmon caviar, a sprinkling of chives and a grind of black pepper.


Typical values per item when made using specific products in recipe


116kJ/ 28kcals



Saturated Fat












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