1/2 cup reduced-fat sour cream, divided
1/4 cup low-fat milk (I used 0-fat almond milk)
2 tablespoons prepared horseradish
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh dill
1/4 teaspoon freshly ground pepper
Caviar (I used Tobiko orange because it's way cheaper - it was good!)
Preheat oven to 375°F. Pierce potatoes in several places with a fork. Pre-cook potatoes in microwave, about 8 minutes, turning potatoes and plate half-way through. Bake in oven on center rack until tender, about 20-30 minutes more.
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 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.To serve, top each half with 1 tablespoon of the remaining sour cream, about 1 teaspoon caviar and a dill sprig.
From: Eating Well with a few modifications
Per serving: 142 calories; 4 g fat ( 2 g sat , 1 g mono ); 2 g fiber; 240 mg sodium; 565 mg potassium.