Baked Potatoes With Caviar

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4 large russet potatoes (10 to 12 ounces each), scrubbed well

2 teaspoons kosher salt

1/4 cup crème fraîche, more for serving

2 tablespoons unsalted butter, at room temperature

4 teaspoons chopped chives

1/2 teaspoon freshly ground black pepper

2 ounces salmon roe, for topping.

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