Bliss Potatoes With Sour Cream And Caviar

Directions

1. Place potatoes in a medium saucepan; add in water and salt. Bring to a boil over high heat. Cover; reduce heat to simmer and cook 15 to 20 min or possibly till tender. Drain and cold till easy to handle.
2. Cut a flat spot on opposite ends of each potato. Cut each potato in half between the flat spots. Remove 1 scoop out of the inside of the potato with a small melon baller. Place potato halves in a bowl, drizzle with oil and toss gently to coat. Sprinkle with salt.
3. Place potatoes on cooking grate and grill 8 to 10 min, turning once halfway through grilling time. Remove from grill and cold slightly.
4. Spoon 1 tsp. lowfat sour cream into each potato half. Sprinkle with chervil and top with caviar.
5. This recipe yields 8 servings.
6. Wine Recommendation: Champagne, of course. Choose one from Epernay, France, and you can"t go wrong.
7. Comments: Osetra and sevruga are the next best thing to the hard-to-find Beluga caviar - and definitely worth the splurge!