Stuffed Baked Potatoes With Horseradish Cream

1. 1

   Preheat oven to 400.

2. 2

   Pierce potatoes with fork and bake 1 hour.

3. 3

   Remove and cool, place on baking sheet.

4. 4

   Slice skin away from top of each potato and carefully scoop out pulp, leaving 1/4 pulp in shell.

5. 5

   Be care not to tear shells.

6. 6

   Spoon pulp into mixing bowl and mash with 6 T sour cream, 6 T butter, 2 T horseradish, salt and pepper.

7. 7

   Spoon into potato shells, return to oven and bake for 50 minutes.

8. 8

   Combine topping ingredients, cover and chill until potatoes are done.

9. 9

   When potatoes are done, remove from the oven, spoon topping on each and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.