Stuffed Baked Potatoes with Horseradish Cream
Stuffed Baked Potatoes With Horseradish Cream is an easy dinner. Made with 6 large russet potatoes, 6 tbsp. plus 1/2 c. sour cream, 3/4 stick butter, 4 tbsp. prepared white horseradish and 2 tbsp. chopped fresh dill (optional), this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
π Recipe adapted from RecipeNLG-Full
Preheat oven to 400Β°.
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.
π· Perfect Pairings
Complete your meal with these
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