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    Horseradish Stuffed Baked Potatoes


    Source of Recipe


    Aunt Saunny

    4 baking potatoes, scrubbed
    2/3 cup lowfat sour cream
    2 Tbs. plus 2 tsp. prepared horseradish, drained
    1 Tbs. plus 1 tsp. unsalted butter, softened
    1 Tbs. plus 1 tsp. dill

    Preheat oven to 375°F.
    Pierce potatoes several times with a fork. Bake about 1 hour, or until
    crisp outside and cooked through. Transfer to a baking sheet and cool 5
    minutes. Cut off top third of potatoes. Scoop out potato from bottoms
    into a bowl, leaving 1/4 inch thick shell. Scoop potato from tops and
    add to same bowl. Discard tops. Mash potato with half the sour cream,
    half the horseradish and butter. Season with salt and pepper to taste.
    Spoon into potato shells, dividing equally. Mix remaining sour cream and
    horseradish in a bowl. Stir in dill. (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 bake about 50 minutes if chilled, 20
    minutes if not, or until heated through and golden brown. Spoon sour
    cream topping on each
 

 

 

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