Twice-Baked Potatoes with Horseradish & Caviar

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.