Twice-Baked Potatoes with Horseradish & Caviar

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Twice-Baked Potatoes with Horseradish & Caviar

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.

Yield: 4 servings, 1/2 potato each
Active Time: 15
Total Time: 90


  • 2 medium russet potatoes, scrubbed
  • 1/2 cup reduced-fat sour cream, divided
  • 1/4 cup low-fat milk
  • 2 tablespoons prepared horseradish
  • 1 tablespoon chopped fresh chives
  • 1 teaspoon chopped fresh dill, plus sprigs for garnish
  • 1/4 teaspoon salt
  • 1/4 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°.
  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 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.
  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, 1/2 teaspoon caviar and a dill sprig.

Tips & Notes

  • Prevent burning: If your potatoes are very full, bake them on a foil lined baking sheet to prevent burning.


Nutrition Per Serving

calories 142
fat 4 g (2 g sat, 1 g mono)
cholesterol 28 mg
carbohydrates 22 g
protein 4 g
fiber 2 g
sodium 240 mg
potassium 565 mg

Nutrition Bonus Potassium & Vitamin C (17% daily value)

Carbohydrate Serving 1 1/2

Exchanges 1 starch

From EatingWell November/December 2012