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Twice-Baked Potatoes with Horseradish & Caviar
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
1Preheat oven to 400°F.
2Pierce 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.)
3Reduce oven temperature to 375 degrees .
4When 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.
5Bake the stuffed potatoes until the filling is hot, 15 to 20 minutes. (Or microwave until hot, 2 to 4 minutes.)
6To 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.