Preheat the
oven to 375 degrees. Combine the herbs and spices, then set aside.
Slice
4.25-inch thick sides off the potatoes, leaving a potato rectangle. (The
potato rectangles can be refrigerated, covered with water, for anotehr
use).
Place the
potato skins, cut side up, on a baking sheet and sprinkle with the herb
and spice mixture. Bake in the center of the oven for 30 minutes. Remove
the pan from the oven; spray the skins with a fine mist of water and
return to the oven for another 15 minutes, or until soft.
While the
potatoes are baking, make the chive dip. Combine the milk, cottage
cheese, lemon juice, mustard, horseradish, and garlic in this order in a
blender or food processor; blend until creamy. Pour into a bowl and add
the capers, red onion, chives, black pepper, salt and the optional
chopped herbs. Set aside at room temperature for at least 30 minutes or
refrigerate for up to 2 hours. Serve with the potato skins as an
appetizer.
