- Wash and dry the potatoes and place on a baking tray which has been lined with sea salt.
- Bake in the oven (180°c fan) for 45 minutes or until the potatoes are cooked.
- Remove from the oven and leave to cool for 2 – 3 minutes.
- With a knife, make a cross on the tops of the potatoes. Pinch the base of the potato to open up the top.
- Top the potatoes with crème fraiche, smoked salmon and caviar (if using).
- Sprinkle with chives and serve.
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