Categories: Appetizers, Main dish
      Yield: 6 Servings
     12    New potatoes, very small
      4 c  Rock salt
           Oil; deep frying
    1/2 c  Sour cream
      4 oz Black caviar
    Preheat oven to 450.
    Wash and dry potatoes. Arrange potatoes on a bed of rock salt in a
  shallow baking pan and bake for 30 to
       35    minutes, until done.
    Remove potatoes from oven and cut into halves. Scoop out pulp with a
  melon-ball cutter, being careful to keep shells intact. Mash pulp
  slightly in a small bowl and keep warm.
    Heat oil to 375 in a large saucepan. Drop potato shells gently into
  oil and deep fry til golden brown and crisp. Drain well on paper
    Fill potato shells with mashed potatoes, top with a spoonful of sour
  cream, and add a teaspoon or more of caviar. Serve on a thick salad
  plate atop hot rock salt.

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