Stuffed Baked Potatoes With Horseradish Cream - cooking recipe

Ingredients

6 large Russet potatoes
6 Tbsp. plus 1/2 c. sour cream
3/4 stick butter
4 Tbsp. prepared white horseradish
2 Tbsp. chopped fresh dill (optional)

Preparation

Preheat oven to 400\u00b0.
Pierce potatoes several times with fork. Place on oven rack and bake until crisp outside and cooked inside, about 1 hour.
Transfer to baking sheet and cool for 5 minutes. Cut off top 1/3 of the potatoes.
Scoop potato from bottom 2/3 into large bowl, leaving 1/4-inch thick shell.
Scoop potatoes from top 1/3 and add to the same bowl.
Discard tops.
Mash potatoes with 6 tablespoons sour cream, butter and 2 tablespoons horseradish. Season with salt and pepper.
Spoon into potato shells, dividing equally.
Mix 1/2 cup sour cream, 2 tablespoons horseradish and dill in small bowl.
Cover and chill.