Take the smallest Cypriot potatoes and scrub well, leaving the skins on.
Bake them in your oven at 200˚C on a bed of rock salt. This makes the skins shrivel up and the insides soft.
After 30/40 minutes, when the insides are soft (test this by inserting a skewer), take them out.
Slit open the top and scoop in a teaspoon of salted butter, a tablespoon of cremé frâiche and top with some cod or salmon roe or, if for a special occasion, proper caviar.