Prep 30 mins
Cook 1 hr 50 mins
Potatoes can be prepared a day ahead and the last 50 minutes of baking done before serving. Do not try this if you're not a horseradish fan.
- Preheat oven to 400.
- Pierce potatoes with fork and bake 1 hour.
- Remove and cool, place on baking sheet.
- Slice skin away from top of each potato and carefully scoop out pulp, leaving 1/4 pulp in shell.
- Be care not to tear shells.
- Spoon pulp into mixing bowl and mash with 6 T sour cream, 6 T butter, 2 T horseradish, salt and pepper.
- Spoon into potato shells, return to oven and bake for 50 minutes.
- Combine topping ingredients, cover and chill until potatoes are done.
- When potatoes are done, remove from the oven, spoon topping on each and serve.
I first tried this recipe when it came out in the Bon Appetit magazine November 1994 issue. I add a bit of garlic powder to mine. I also add a bit more sour cream and 2 Tb. of milk to the mixture for added moisture. These are very forgiving, I have warmed them back up alongside a roast at 400 degrees for only 35 minutes and they turn out just fine. I have used chives or green onion tops instead of the dill when I didn't have any dill on hand. If you like horseradish, you will really enjoy these. Thanks for posting, Bogey'sMom.
We really enjoyed this. I cut the recipe down to serve two. I also used extra hot horseradish. This dish has a wonderful kick to it. I have never drained prepared horseradish before and didn't think there was any extra liquid but there was. The only real change I did was used dried dill cuz I didn't have fresh on hand. Will be making again. Thanks Bogey'sMom for posting.