Stuffed Baked Potatoes With Horseradish Cream - cooking recipe

Ingredients

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

Preparation

Preheat oven to 400\u00b0.
Pierce potatoes several times with a fork.
Place on oven rack; bake until crisp outside and cooked through about 1 hour.
Transfer to a small baking sheet; cool 5 minutes.
Cut off top third of potatoes.
Scoop potato from bottoms into large bowl, leaving 1/4-inch thick shell.
Scoop potato from tops and add to same bowl; discard tops.