Stuffed Baked Potatoes with Horseradish Cream

Total Time
2hrs 20mins
30 mins
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.

Skip to Next Recipe


  • 6 large baking potatoes, rinsed and dried
  • 6 tablespoons sour cream
  • 6 tablespoons butter
  • 2 tablespoons prepared white horseradish, drained
  • salt and pepper
  • Topping

  • 12 cup sour cream
  • 2 tablespoons prepared white horseradish, drained
  • 2 tablespoons fresh dill, chopped


  1. Preheat oven to 400.
  2. Pierce potatoes with fork and bake 1 hour.
  3. Remove and cool, place on baking sheet.
  4. Slice skin away from top of each potato and carefully scoop out pulp, leaving 1/4 pulp in shell.
  5. Be care not to tear shells.
  6. Spoon pulp into mixing bowl and mash with 6 T sour cream, 6 T butter, 2 T horseradish, salt and pepper.
  7. Spoon into potato shells, return to oven and bake for 50 minutes.
  8. Combine topping ingredients, cover and chill until potatoes are done.
  9. When potatoes are done, remove from the oven, spoon topping on each and serve.