Nutrition per serving may change if servings are adjusted.
2 medium russet potatoes, scrubbed
1/2 cup reduced-fat sour cream, divided
1/4 cup low-fat milk
2 tablespoons prepared horseradish
1 tablespoon chopped fresh chives
1 teaspoon chopped fresh dill, plus sprigs for garnish
1/4 teaspoon salt
1/4 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 °.
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 1/4 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, 1/2 teaspoon caviar and a dill sprig.
If your potatoes are very full, bake them on a foil lined baking sheet to prevent burning.