Place potatoes in medium saucepan with water to cover and bring to a boil. Reduce heat to low and cook until tender, 10 to 15 minutes. Drain the potatoes, and cool under running water. Refrigerate until chilled. While potatoes are chilling, combine sour cream and yogurt. When potatoes are chilled through, cut them in half. Cut a small slice off of each rounded end so that the potatoes sit without rolling. Place a teaspoonful of the sour cream mixture on each potato. Top with chives and a half teaspoonful of caviar. Top with freshly ground black pepper if desired.

Recipe By : Eating Well Entertaining, Jan 1997, p. 7 Posted to MC-Recipe Digest V1 #274 Date: Sat, 02 Nov 1996 09:09:16 -0600 From: Lou Parris <lbparris@earthlink.net>