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


Recipe Summary

1 hr 30 mins

Nutrition Profile:



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

1/2 potato
142 calories; protein 4.5g; carbohydrates 21.7g; dietary fiber 2.3g; sugars 2.4g; fat 4.4g; saturated fat 2.5g; cholesterol 28.1mg; vitamin a iu 211.4IU; vitamin c 9.8mg; folate 33mcg; calcium 78.9mg; iron 1.3mg; magnesium 41.2mg; potassium 565.1mg; sodium 262.4mg; thiamin 0.1mg.

1 starch