Nutrition per serving may change if servings are adjusted.
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.
If your potatoes are very full, bake them on a foil lined baking sheet to prevent burning.
142 calories;4 g fat(2 g sat); 2 g fiber; 22 g carbohydrates; 4 g protein; 33 mcg folate; 28 mg cholesterol; 2 g sugars; 0 g added sugars; 211 IU vitamin A; 10 mg vitamin C; 79 mg calcium; 1 mg iron; 262 mg sodium; 565 mg potassium