Stuffed Baked Potatoes With Horseradish Cream - cooking recipe

Ingredients

6 large baking potatoes, rinsed and dried
6 tablespoons sour cream
6 tablespoons butter
2 tablespoons prepared white horseradish, drained
salt and pepper
Topping
1/2 cup sour cream
2 tablespoons prepared white horseradish, drained
2 tablespoons fresh dill, chopped

Preparation

Preheat oven to 400.
Pierce potatoes with fork and bake 1 hour.
Remove and cool, place on baking sheet.
Slice skin away from top of each potato and carefully scoop out pulp, leaving 1/4 pulp in shell.
Be care not to tear shells.
Spoon pulp into mixing bowl and mash with 6 T sour cream, 6 T butter, 2 T horseradish, salt and pepper.
Spoon into potato shells, return to oven and bake for 50 minutes.
Combine topping ingredients, cover and chill until potatoes are done.
When potatoes are done, remove from the oven, spoon topping on each and serve.