Twice-baked potatoes get an elegant treatment when spiked with horseradish and topped with a bit of caviar. If oven space is limited, these can be made in the microwave. Source: EatingWell Magazine, November/December 2012

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees 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 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.


Prevent burning: If your potatoes are very full, bake them on a foil lined baking sheet to prevent burning.

Nutrition Facts

142 calories; 4.4 g total fat; 2.5 g saturated fat; 28 mg cholesterol; 262 mg sodium. 565 mg potassium; 21.7 g carbohydrates; 2.3 g fiber; 2 g sugar; 4.5 g protein; 211 IU vitamin a iu; 10 mg vitamin c; 33 mcg folate; 79 mg calcium; 1 mg iron; 41 mg magnesium;