|Potatoes||6 Large, baked in their skins|
|Freshly ground black pepper||To Taste|
|Sour cream||2⁄3 Cup (10.67 tbs)|
|Caviar/Lumpfish roe||2 Ounce (Small Jar)|
|Onion||1 , finely chopped|
Cut the tops off the baked potatoes and carefully scoop out the pulp into a warmed bowl.
Keep the oven warm at 350°F.
Mash, season and add butter and sour cream.
Carefully fold in caviar and onion and return to the potato cases.
Heat through in the oven.