The Ultimate New Year's Eve Indulgence: My Caviar Baked Potatoes

Nothing says New Year’s Eve quite like Champagne & Caviar. But what happens when you add an olive oil-baked potato into the mix? Magic, that’s what.
I love this recipe because it’s simple yet decadent, and takes almost no time to create so you have more time to celebrate with friends and family.
Happy New Year!

Caviar Baked Potatoes
By Chef Marc Murphy
Makes approximately 24 servings

INGREDIENTS
24 oz Gold Pee Wee potatoes, washed (any smaller Yukon gold potato works here: you just want the perfect bite)
1 oz Chives, minced
8 oz Osetra Caviar (I use Black Diamond Caviar)
3 oz Olive Oil (or more depending on how rich you want the potatoes to be)
1 lemon, sliced to for squeezing
Salt
Black Pepper

Instructions:
Preheat oven to 375 degrees.

1) Toss the potatoes lightly in 1 oz of olive oil and season with salt and pepper. Transfer to a sheet tray fitted with a roasting rack and roast potatoes whole until tender, about 25 minutes. Allow to fully cool.

2) With a sharp knife, cut each potato in half lengthwise. Scrape out the insides into a mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. Lay the hollowed-out potato shells on a baking sheet.

3) Using a fork or a masher, mash the potato pulp with the remaining olive oil. Fold in the chives and season to taste.

4) Fill the potato shells with the potato and chive mixture.

5) To serve, pop potato skins back into the oven and bake for about five minutes. Top each with a small dollop of caviar and a squeeze of lemon. #SeasonWithAuthority and enjoy!