Mini Twice Baked Caviar Potatoes by @dennistheprescott

1h45
Hard

24 servings

🥔

2 kg

Yukon Gold Potatoes

🫒

66 ml

Olive Oil

🥓

330 g

Bacon

🍁

44 ml

Maple Syrup

🧈

41 g

Butter

🧅

330 ml

Shallots

🌿

33 ml

Thyme

🧄

18 g

Garlic Cloves

🥛

180 ml

Creme Fraiche

🥛

88 ml

Heavy Cream

🧀

120 g

Emmental Cheese

🌿

0.73 cup

Chives

🍋

22 ml

Lemon Juice

🧂

13 g

Sea Salt

🌶️

1.5 g

Black Pepper

🥛

88 ml

Creme Fraiche

🌿

Chives

🍋

1.5 half lemon

Lemon

🥓

83 g

Bacon

🫙

83 g

Caviar

Preparation Steps

  1. Step 1/16

    Preheat the Traeger grill to 375°F (190°C). Line 2 baking trays with parchment paper.

    🍪baking tray
    📜parchment paper

  2. Step 2/16

    Arrange the mini Yukon Gold potatoes on 1 prepared baking tray. Prick each potato several times with a fork.

    mini Yukon Gold potatoes
    🍪baking tray
    🍴fork

  3. Step 3/16

    Drizzle the potatoes with 3 tbsp olive oil. Season the potatoes with about 1 tsp sea salt.

    mini Yukon Gold potatoes
    olive oil
    sea salt
    🍪baking tray

  4. Step 4/16

    Bake the potatoes on the Traeger grill until fork-tender, 40 to 45 min. Remove the potatoes and let them cool until safe to handle.

    mini Yukon Gold potatoes
    🍪baking tray
    🍴fork

  5. Step 5/16

    Arrange the bacon in a single layer on the second prepared baking tray. Brush the bacon with 2 tbsp pure maple syrup.

    bacon
    pure maple syrup
    🍪baking tray
    🖌️pastry brush

  6. Step 6/16

    Cook the bacon on the Traeger grill until golden, 25 to 30 min. Turn the bacon halfway through cooking.

    bacon
    🍪baking tray

  7. Step 7/16

    Transfer the cooked bacon to the cutting board. Finely chop the bacon and reserve a small portion for serving.

    bacon
    bacon for serving
    🪵cutting board
    🔪chef's knife

  8. Step 8/16

    Heat the skillet over medium heat. Melt 2 tbsp butter in the skillet.

    butter
    🍳skillet
    🥄wooden spoon

  9. Step 9/16

    Add the minced shallots, fresh thyme, and minced garlic to the melted butter. Season with a pinch of sea salt.

    shallots
    fresh thyme
    garlic
    sea salt
    🍳skillet
    🥄wooden spoon

  10. Step 10/16

    Cook the shallot mixture until softened, 6 to 8 min. Remove the skillet from the heat.

    shallots
    fresh thyme
    garlic
    🍳skillet
    🥄wooden spoon

  11. Step 11/16

    Cut a very thin cap from the top of every baked potato. Scoop the potato flesh into a mixing bowl, leaving a thin potato shell intact.

    mini Yukon Gold potatoes
    🔪chef's knife
    🥄small spoon
    🥣mixing bowl

  12. Step 12/16

    Add 1/2 cup crème fraîche, 1/4 cup heavy cream, and 3/4 cup Emmental cheese to the potato flesh. Add the cooked shallot mixture and chopped bacon.

    crème fraîche
    heavy cream
    🧀Emmental cheese
    shallots
    fresh thyme
    garlic
    bacon
    🥣mixing bowl
    🥄wooden spoon

  13. Step 13/16

    Mix in half of the fresh chives and 1 tbsp lemon juice. Season the filling with the remaining sea salt and cracked black pepper.

    fresh chives
    lemon juice
    sea salt
    cracked black pepper
    🥣mixing bowl
    🥄wooden spoon

  14. Step 14/16

    Transfer the potato filling to a piping bag. Pipe the filling generously into the hollow potato shells.

    mini Yukon Gold potatoes
    🧁piping bag
    🍪baking tray

  15. Step 15/16

    Return the filled potatoes to the Traeger grill. Cook until the filling is golden, bubbling, and heated through, 15 to 20 min.

    mini Yukon Gold potatoes
    🧀Emmental cheese
    🍪baking tray

  16. Step 16/16

    Top the hot potatoes with crème fraîche for serving and caviar. Garnish with fresh chives for serving, reserved bacon, and lemon wedges.

    crème fraîche for serving
    caviar
    fresh chives for serving
    bacon for serving
    lemon wedges
    🥄small spoon

Composition

Ingredients

Types

Oils, Meat, Dairy, Vegetables, Fruits, Seasonings, Seafood

Ingredients

Yukon gold potatoes, Olive oil, Bacon, Maple syrup, Butter, Shallots, Thyme, Garlic cloves, Creme fraiche, Heavy cream, Emmental cheese, Chives, Lemon juice, Sea salt, Black pepper, Lemon, Caviar

Allergens

Milk, Fish

Dietetics

Dietary regimen

Gluten-free

Calories

430 kcal

Macro nutrients

Protein: 13g, Carbohydrates: 39g, Fat: 26g, Saturated fat: 12g, Fiber: 4g, Sugars: 5g

Nutritional Information

Minerals

Calcium: 220mg, Potassium: 690mg, Sodium: 780mg, Iron: 2.1mg, Phosphorus: 330mg

Vitamins

Vitamin C: 24mg, Vitamin B12: 1.2mcg, Vitamin A: 190mcg RAE, Vitamin K: 16mcg

Preparation

Time Information

Preparation

30 minutes

Cooking

1 hour 15 minutes

Overall

1 hour 45 minutes

Difficulty

Level

Hard (3/4)

Steps

16 steps

Equipments

Utensils

baking tray, parchment paper, fork, pastry brush, chef's knife, cutting board, skillet, wooden spoon, small spoon, mixing bowl, piping bag

Appliances

Traeger grill

Type

Type

Type Of Dish

Appetizer, Canapé, Side Dish

Occasions

New Year's Eve, Holiday Party, Celebration, Cocktail Party

Origin

Source

Platform

instagram

Original Creator

@dennistheprescott

Origin

Cuisine

American, French-inspired

Geographic

United States, North America

Various

Aspect

Texture

Creamy, Crispy, Tender, Fluffy, Bubbly

Flavors

Savory, Smoky, Rich, Buttery, Tangy, Salty, Herbal, Slightly sweet, Umami

Other

Price

High

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Do not leave caviar-topped potatoes out longer than 2 hours.,Keep away from direct heat.), fridge : 3 days (Store baked potatoes without caviar in an airtight container.,Reheat at 375°F (190°C) until hot, then add fresh caviar and garnishes before serving.), freezer : 1 month (Freeze filled potatoes before the final bake and without caviar.,Wrap tightly, thaw overnight in the refrigerator, and bake until hot.)