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Twice-Baked Potatoes with Horseradish & Caviar

  • 15 m
  • 1 h 30 m
EatingWell Test Kitchen
“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. ”


    • 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


  • 1 Preheat oven to 400°F.
  • 2 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.)
  • 3 Reduce oven temperature to 375 degrees .
  • 4 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.
  • 5 Bake the stuffed potatoes until the filling is hot, 15 to 20 minutes. (Or microwave until hot, 2 to 4 minutes.)
  • 6 To serve, top each half with 1 tablespoon of the remaining sour cream, ½ 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.
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