Directions
Step 1
Place a rack within the middle of the oven and preheat to 350°F. Poke the potatoes throughout with a cake tester or fork. Bake till a knife inserted within the middle slides by way of simply, 45–90 minutes. Put aside till cool sufficient to deal with, about half-hour.
Step 2
In the meantime, to a small pot, add the eggs and sufficient chilly water to cowl. Convey to a boil, flip off the warmth, cowl, and put aside for 10 minutes. Fill a small bowl with ice water. Utilizing a slotted spoon, switch the eggs to the ice water to chill. Peel the eggs, slice in half, and take away the yolks (reserve the whites for an additional use). Set a fine-mesh strainer over a small bowl and press the yolks by way of. Put aside.
Step 3
Tear the potatoes in half lengthwise. Utilizing a spoon, hole out the pores and skin, leaving a ½-inch layer of the flesh. (Save the additional flesh for an additional use.) Use your arms to tear the potato skins in half crosswise.
Step 4
Right into a tall giant pot fitted with a deep-fry thermometer, pour 2 inches of oil and switch the warmth to medium-high. When the temperature reaches 375°F, use a slotted spoon to softly decrease the potato skins into the oil. Fry till golden, 3–4 minutes. Switch to a paper towel-lined plate and season to style with salt.
Step 5
Switch the potato skins to a serving plate and scoop stracciatella on high. Garnish with the reserved egg yolk, chives, and a beneficiant dollop of caviar. Serve sizzling.
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Place a rack within the middle of the oven and preheat to 350°F. Poke the potatoes throughout with a cake tester or fork. Bake till a knife inserted within the middle slides by way of simply, 45–90 minutes. Put aside till cool sufficient to deal with, about half-hour.
-
In the meantime, to a small pot, add the eggs and sufficient chilly water to cowl. Convey to a boil, flip off the warmth, cowl, and put aside for 10 minutes. Fill a small bowl with ice water. Utilizing a slotted spoon, switch the eggs to the ice water to chill. Peel the eggs, slice in half, and take away the yolks (reserve the whites for an additional use). Set a fine-mesh strainer over a small bowl and press the yolks by way of. Put aside.
-
Tear the potatoes in half lengthwise. Utilizing a spoon, hole out the pores and skin, leaving a ½-inch layer of the flesh. (Save the additional flesh for an additional use.) Use your arms to tear the potato skins in half crosswise.
-
Right into a tall giant pot fitted with a deep-fry thermometer, pour 2 inches of oil and switch the warmth to medium-high. When the temperature reaches 375°F, use a slotted spoon to softly decrease the potato skins into the oil. Fry till golden, 3–4 minutes. Switch to a paper towel-lined plate and season to style with salt.
-
Switch the potato skins to a serving plate and scoop stracciatella on high. Garnish with the reserved egg yolk, chives, and a beneficiant dollop of caviar. Serve sizzling.