Eating Well: Twice-Baked Potatoes with Horseradish & Caviar:
- 2 medium russet potatoes, scrubbed
- ½ cup reduced-fat sour cream, divided
- ¼ cup low-fat milk
- 2 tablespoons prepared horseradish
- 1 tablespoon chopped fresh chives
- 1 teaspoon chopped fresh dill, plus sprigs for garnish
- ¼ teaspoon salt
- ¼ teaspoon freshly ground pepper
- 2 teaspoons caviar
- Preheat oven to 400°F.
- Pierce potatoes in several places with a fork. Bake directly on the center rack until tender, 45 to 60 minutes. (Alternatively, microwave on Medium, turning once or twice, until soft, about 20 minutes.)
- Reduce oven temperature to 375 degrees .
- When the potatoes are cool enough to handle, cut in half and scoop the insides into a bowl. Place the skins in a small baking dish. Add ¼ cup sour cream, milk, horseradish, chives, chopped dill, salt and pepper to the potato insides. Beat with an electric mixer or mash with a potato masher until smooth; divide among the potato skins.
- Bake the stuffed potatoes until the filling is hot, 15 to 20 minutes. (Or microwave until hot, 2 to 4 minutes.)
- To serve, top each half with 1 tablespoon of the remaining sour cream, ½ teaspoon caviar and a dill sprig.
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