Caviar-Stuffed Deviled Potatoes
Use canned baby potatoes in place of eggs, filling them with crème fraîche and shelf-stable caviar.
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1 can baby potatoes, drained
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½ cup crème fraîche
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1 tbsp lemon juice
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½ tsp Dijon mustard
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¼ tsp garlic powder
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Salt & pepper, to taste
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2 tbsp shelf-stable caviar (black or red)
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Fresh chives, for garnish
Instructions:
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Prepare the potatoes: Drain and pat dry the baby potatoes. Slice them in half and carefully scoop out a small portion from the center.
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Make the filling: In a bowl, mix crème fraîche, lemon juice, Dijon mustard, garlic powder, salt, and pepper until smooth.
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Fill the potatoes: Spoon or pipe the mixture into the hollowed-out potatoes.
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Top with caviar: Gently place a small amount of caviar on each stuffed potato.
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Garnish & serve: Sprinkle with fresh chives and serve chilled.