12 new red potatoes (about 1 pound), scrubbed
3 tablespoons Neufchatel cheese
1 tablespoon low-fat (1 percent) buttermilk
1 teaspoon chopped dill
1 tablespoon black lumpfish caviar
Place the potatoes in a single layer in a shallow microwavable container; cook on high until fork-tender, about 3 minutes. Alternately, bake the potatoes at 350 degrees for 20 minutes. Cut the potatoes in half; place, cut-side down, on a platter. With a spoon or a melon baller, make a small well in the top of each potato.
In a small bowl, mix the cheese and buttermilk until smooth; with a rubber spatula, fold in the dill and caviar. Dollop about 3/4 teaspoon of the mixture into the well of each potato.
Yield: 12 servings
Per serving: 54 calories, 2 g protein, 10 g carbohydrates, 1 g fat, 11 mg cholesterol, 39 mg sodium. Calories from fat: 16 percent. Weight Watchers points per serving: 1.