Mini Twice Baked Potatoes with Caviar

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Ingredients

2 pounds small Yukon gold potatoes, about 2 inches in size
1/4 cup chopped finely chopped fresh chives
6 ounces proscuitto
1/4 cup freshly grated cheddar cheese
1/4 cup sour cream, plus more for garnish
3 tablespoons unsalted butter, melted
1.5 tablespoon heavy cream, at room temperature
50g trout roe and or caviar, for serving
Extra virgin olive oil
Kosher salt

Instructions

Preheat oven to 400.
Bake the potatoes: Transfer the potatoes to a sheet pan and drizzle with olive oil and season with salt. Transfer to the preheated oven and roast for 1 hour. Remove from the oven, leave the oven on, and let the potatoes cool slightly.
Crisp the prosciutto: While the potatoes are cooling, bake the prosciutto. Line a baking sheet with parchment paper and arrange the prosciutto in 1 even layer. Bake for 10-15 minutes until golden brown. Remove from the oven and let cool to room temperature. Once cooled, finely chop and set aside.
Scoop the Potatoes: Each potato should have a flat side after roasting in the oven, this will be the bottom side. Slice off the top ⅓ of the potato. Remove the skin from the tops and transfer into a mixing bowl. Use a small spoon to scoop out the flesh, leaving borders around the edges so the potato holds its shape. Transfer the scooped potato insides to the bowl with the tops.
Make the Filling: Once all the potatoes are scooped, pass the potato filling through a potato ricer or food mill into another mixing bowl. If you don't have either of these tools, simply mash with a fork or potato masher until and even consistency. To the potatoes, add 2 tbsp of melted butter, the heavy cream, sour cream, chopped prosciutto, cheddar cheese, half of the chopped chives, and a pinch of salt. Mix to combine, taste and adjust seasoning as needed. If your mixture looks dry, adjust with a few splashes of more cream.
Preheat your broiler to high and set an oven rack 3 inches from the top.
Assemble and Broil: Sprinkle the inside of the scooped potatoes with salt. Transfer the potato mixture to a piping bag or zip top bag. Cut a hole in the corner to create an opening. Pipe the filling into the scooped potatoes. Brush the tops with the remaining melted butter. Broil the potatoes until golden brown, about 3-5 minutes. Keep an eye on them as broiler times will vary.
Serve: Allow the potatoes to cool slightly before topping with more sour cream, chives, and a dollop of trout roe or caviar.