SUBMITTED BY: Ken Shapiro

INGREDIENTS:

• 12 mini Russet potatoes
• Vegetable oil
• Sour cream
• Kelley’s Katch caviar

PROCEDURE:

• Bake potatoes in a 475 oven until they are crispy on the outside and soft in the center.
• cut the potatoes in half
• scoop out most of the potato meat leaving a 1/4 inch of potatoes on the skin. save the scooped-out potato in a bowl
• deep fry the skins in Vegetable oil until they are crispy.
• Mash the scooped-out potato with some sour cream.
• Take each of the fried skins and add one teaspoon of the mashed potatoes. add one teaspoon of sour cream
• Then add a hefty scoop of Kelley’s Katch caviar.