Fancy Pants Potatoes Appetizer

Boil potatoes whole, skin on, until tender. Cool slightly by rinsing under cold water and transfer to a cutting board.

Cut each one in half gently and use a melonballer to scoop out a segment of the middle of each potato half. You don’t have to scoop out the whole thing; you want it to stay intact and leave a good portion of potato in the skin, but just leave a divot for filling.

Any potato half that won’t sit up straight will require a little slice off the bottom to give it a flat surface. You will have a few casualties from scooping, so make a few extra!

Once they are scooped, use a pastry brush and brush on a coating of good quality olive oil. Then sprinkle each with salt and pepper (Kosher salt will be best) and don’t be too shy. Potatoes need flavor!

Plop some sour cream into a Ziploc bag and cut the tip of the bag to allow for piping sour cream into each divot of each potato. Don’t create a pile of sour cream, instead make a round blob with a flat spot on top to allow caviar to sit nicely atop it.

Then top with a small dollop of caviar. Try not to get too much juice from caviar as it will run all over and look messy. Use the smallest spoon you have to place it on top (piping caviar has never worked for me). Then garnish with two short sprigs of chives to create a V-shape sticking out of each potato.

Refrigerate for up to 24 hours and serve cold when ready!

They can come to room temperature and will be fine for up to 8 hours without any ill effects as long as they are served indoors.