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Potatoes, Twice-Baked w/Horseradish Cream (D, KLP, TNT)
Source: Bon Appetit, Nov '94
Serves: 6

6 large russet potatoes, rinsed and dried
6 tbsp. sour cream
6 tbsp. butter
2 tbsp. prepared horseradish
Salt, to taste
Pepper, to taste

1/2 cup sour cream
2 tbsp. prepared horseradish
2 tbsp. fresh dill, chopped

Preheat oven to 400°F.

Pierce potatoes several times with fork. Place on oven rack; bake until crisp outside and cooked through, about 1 hour. Transfer to small baking sheet; cool 5 minutes.

Cut off top third of potatoes. Scoop potato from bottoms into large bowl, leaving a 1/4" thick shell. Scoop potato from tops and add to same bowl; discard tops. Mash potato with 6 tbsp. sour cream, butter and 2 tbsp. horseradish. Season with salt and pepper. Spoon into potato shells, dividing equally.

Mix 1/2 cup sour cream, 2 tbsp. horseradish and dill in small bowl.

Place potatoes in baking pan and cook until heated through and golden brown, about 50 minutes.

Spoon some sour cream topping on each. Serve, passing remaining sour cream topping separately.

Poster's Notes:
For the sour cream, you can use light.

Here's a delicious recipe that uses prepared horseradish. It's a really good side dish when you're serving salmon or other fish. Also, the sauce is very good served with fish.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A