Serves: 20 hors d'oeuvres1) Preheat the oven to 180C/Gas 4. Place the potatoes on a baking sheet and place in the oven. Bake for 20 minutes or until tender. Cool the potatoes completely. When the potatoes are cool, slice them in half. Scoop the flesh out of each half, leaving 0.5cm of flesh in each half. Place 1 tablespoon of the drained sour cream in each potato. Place a chervil leaf on each potato. Top each potato with a little caviar.