Clean potatoes well and place in a large pot with cold salted water on high heat. Bring potatoes to a boil, and turn heat to a simmer. Cook till potatoes are just tender, about 10-15 minutes depending on size. Drain and let cool in a colander to steam off any moisture. Cut potatoes in half and make a small slice at each end of the potatoes to allow them to sit on a plate without wobbling. With a small spoon or melon baller, take a small scoop out of the potato to hold the crème and caviar. Toss the potatoes halves with the melted butter and add a little salt, and fresh ground pepper. Arrange potatoes on a serving platter and put a small spoon of crème fraiche in the hole. Top with the caviar and sprinkle with chives. Serve while warm.
