Leftover Baked Potatoes with Caviar and Soured Cream

I don’t know about you, but I find that sometimes I think we will have this or that for lunch and then something else is eaten and I end up with unintentional leftovers.  Well here I had cold baked potatoes looking wrinkled and lonely and perhaps not fit for much … until … I realise we had some lumpfish caviar in the fridge leftover from a treat the day.  And soured cream also leftover.  A perfect culinary marriage.

Ingredients
Baked potatoes
Butter
Soured Cream
caviar

1. Preheat the oven to 180ºC.
2. Carefully halve the cold baked potatoes and spoon out the potato from its skin.  The skin may break easily so best not to rush this.
3. Put all of the potato in a bowl and heat it up with some butter and a little salt.  Whisk it together so that it is light and fluffy.
4. Spoon the mixture into the empty cases and bake until heated through.
5. Top with soured cream and caviar – no need to go as overboard as I did with two types!!   Over to you.