Potatoes Stuffed with Sour Cream and Caviar

For a variation, top the potato halves with 12 oz of flakes hot-smoked salmon instead of caviar.

Place in a saucepan or pot:

12 1 1/2 to 2-inch red potatoes (1 1/2) pounds.
1 tablespoon of salt

Add enough water to the pot to cover by 1 inch.

Bring to a simmer over medium-high heat.

Cook, uncovered, just until the potatoes are tender, about 20 minutes.

Drain and let cool to room temperature.

Cut each potato in half.

Using a melon baller, scoop a small crater out of each half and reserve the scooped-out potato flesh in a bowl.

Cut a thin slice off the rounded side of each half so the potatoes will sit flat.

Sprinkle the potatoes with kosher or coarse sea salt.

Add to the bowl of potato flesh and mix until smooth:

1/2 cup sour cream or crème fraîche

Spoon or pipe the mixture into the potatoes. Top with:

4 tablespoons of caviar or other roe

Sprinkle generously with

Sliced chives