Recipe - Stuffed Baked Potatoes With Horseradish Cream

6 lg Russet potatoes; rinsed,
dried
6 tablespoon Plus One half cup sour cream
6 tablespoon Butter; (Three fourths stick)
4 tablespoon Prepared white horseradish;
drained
2 tablespoon Chopped fresh dill

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 1/4inchthick
shell. Scoop potato from tops and add to same bowl; discard tops.

Mash potato with 6 tablespoons sour cream, butter and 2 tablespoons
horseradish. Season with salt and pepper. Spoon into potato shells,
dividing equally.

Mix One half cup sour cream, 2 tablespoons horseradish and dill in small bowl.
(Potatoes and sour cream topping can be made 1 day ahead. Cover and chill.)

Preheat oven to 400 F. Place potatoes in baking pan and cook until heated
through and golden brown, about 50 minutes. Spoon sour cream topping on
each. Serve, passing remaining sour cream topping separately.

Serves 6.

Bon Appetit November 1994

Converted by MC_Buster.

Converted by MM_Buster v2.0l.