Salmon-Roe-Topped Baked Potatoes With Crème Fraîche

Twice-Bake potato variation that will catch some eye.   I'm a big Salmon Roe fan, probably came from too many trips to Tokyo.  The add nice flavor with the benefit of some good Omegas. 

You could serve this as a side dish, have it as a complete meal with or without a salad or as an appetizer.  For an appetizer, slice the cook potato crosswise and layer the slices like toppled dominoes.
www.nytimes.com Published: February 26, 2010

4 large russet potatoes (10 to 12 ounces each), scrubbed well
2 teaspoons kosher salt
1/4 cup crème fraîche, more for serving
2 tablespoons unsalted butter, at room temperature
4 teaspoons chopped chives
1/2 teaspoon freshly ground black pepper
2 ounces salmon roe, for topping.

1. Heat oven to 425 degrees. Rub potatoes with 1 1/2 teaspoons salt and pierce twice with a fork (don’t worry if some salt falls off). Place potatoes on a baking sheet and bake until skin is crispy and insides are tender when pierced with a fork, 60 to 70 minutes.

2. When potatoes have cooled enough to handle, use a sharp knife to slice off tops. Scoop out insides, leaving about 1/4 inch around skin; transfer potato flesh to a bowl. Add crème fraîche, butter, chives, remaining 1/2 teaspoon salt and pepper; mash with a fork until combined.

3. Stuff potato skins with potato mixture. Return potatoes to oven and bake until heated through, about 10 minutes. Run under broiler for another 1 to 2 minutes until tops are golden brown and crisp. Serve hot, topped with salmon roe and additional crème fraîche, if desired.
Yield: 4 large servings.