Stuffed Baked Potatoes with Horseradish Cream

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.

• Ready In: 2 hrs 20 mins
• Serves: 6

Ingredients

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

• Topping

• 1⁄2 cup sour cream
• 2  tablespoons  prepared  white horseradish, drained
• 2  tablespoons fresh dill, chopped

Directions

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.