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Preheat oven to 425°F. In a pot, cowl potatoes with about 2 inches of cool water; convey to a boil. Season generously with salt and put together dinner until potatoes are merely pierced with the tip of a knife nonetheless nonetheless holding their kind, 8 to 10 minutes; drain. When cool adequate to cope with, trim and discard 1/4 inch from excessive of each potato. (If compulsory, trim bottoms flat so potatoes stand upright.)
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Using a small paring knife, the smaller side of a melon baller, or a demitasse spoon, rigorously scoop flesh from potatoes, leaving 1/4 inch flesh intact all through bottom and sides. Change hollowed potatoes to parchment-lined baking sheets.
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For the smoothest texture, press potato flesh by a ricer proper right into a bowl. Stir in cream cheese, butter, milk, and chives to utterly combine (or, if not using a ricer, mash to combine until simple); season with salt and pepper.
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Change potato mixture to a piping bag fitted with a plain tip, or a resealable plastic bag with a nook snipped. Pipe mixture into hollowed potatoes and bake until they’re heated by and browned in places on excessive, 20 to 22 minutes. Let cool a few minutes; dollop with bitter cream and excessive with caviar, trout roe, or additional chives. Serve warmth.
Put together dinner’s Notes
For a professional-level presentation, use a small squeeze bottle to garnish the dollops of bitter cream on excessive of the potatoes.