Instructions: Tested February 2000. Very good. Garlic flavor was quite mild.

1. Potatoes: Preheat oven to 400 degrees.

2. Cut potatoes in half through the thickest part of the potato.

3. With a small melon baller or the tip of a small spoon, make a 1/2-teaspoon sized crater in the middle of the rounded side of each potato half.

4. Toss potatoes in a bowl with the oil and salt

5. Lay them flat-side down in a short sided saucepan or skillet big enough to hold the potatoes without touching. Add the chicken broth.

6. Cook in oven for 20 minutes or until potatoes are just tender.

7. Let cool to room temperature and refrigerate for up to one day.

8. Assembly: Place about 1/2 teaspoon sour cream in each potato (the sour cream should just rise out of the hole).

9. Put a small line of caviar across sour cream, using one full ounce for 24 potato halves.

10. Place on a plate or serving platter and refrigerator until ready to use (can be plated two hours ahead).

Garlic oil: Peel garlic and cut each clove in half lengthwise. Put garlic and oil in small saucepan (oil should completely cover garlic). Heat on high for about 1 minute until garlic just begins to sputter. Turn down to lowest heat and let steep for about 10 minutes (cloves should be completely soft).

NOTES : An elegant and perfectly simple hors doeuvre, these little gems can be made hours ahead and pulled out when your guests arrive. Beluga caviar is the best, but less expensive varieties work just as well. Trader Joes carries American caviar for about $10 an ounce, and Russian osetra for less than $20.

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