- 3 Russet Potato
- 8oz of Greek Yogurt (or sour cream)
- 30g of Pearl Street Caviar
- 3 Tbsp of Butter (No Judgements Please)
- 2 Tbsp of Prepared Horseradish
- Chopped Fresh Dill
- Chopped Fresh Parsley
- Salt + Pepper
Preheat Oven to 400F
Pierce potato with fork and place on center rack of oven until tender. About 45-60min. Keep oven on after removing cooked potatoes.
Cut potatoes in half and gently scoop insides into a small bowl. Add yogurt, horseradish, butter, and chopped dill—mixing lightly
Places skins into a small baking dish and stuff with the potato mixture.
Bake stuffed potatoes for 15 minutes.
To serve, top each potato half with portioned, remaining yogurt. Add generous helping of Pearl Street Caviar and garnish with parsley and dill.