Stuffed Baked Potatoes with Horseradish Cream

Recipe by BogeysMom
READY IN: 2hrs 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 2
    tablespoons prepared white horseradish, drained
  • 2
    tablespoons fresh dill, chopped
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DIRECTIONS

  • 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.
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