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Categories:
baking potatoes sour cream butter white horseradish salt topping sour cream white horseradish fresh dill
Viewed: 69 - Published at: 5 years agoIngredients
- 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
Method
- 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.
