Horseradish Stuffed Baked Potatoes
Prep: 10 min, Cook: 1:20.
4 baking potatoes, scrubbed
2/3 cup lowfat sour cream 2 Tbsp plus 2 tsp. prepared horseradish, drained 1 Tbsp plus 1 tsp.
unsalted butter, softened 1 Tbsp 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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