12 (2 inch) new potatoes
1/2 c. sour cream
1/2 c. shredded Cheddar cheese
1/2 c. crumbled, crisp, fried bacon
1/2 c. minced fresh chives

Preheat oven to 375 degrees. Scrub potatoes and dry completely. Prick with a fork and bake on a cookie sheet for 30-40 minutes until tender. Remove potatoes from oven and cool slightly. Using a hot pad, squeeze potatoes to break up pulp inside. Cut off the tops and use a fork to scoop out most of the pulp. Mix potato pulp in a bowl with remaining ingredients. Refill potato skins with pulp mixture. Top with caviar if desired. Serve at room temperature.