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. 
 
 
-- 
(ID: 9693) Mirror: rec.food.recipes: Thu, Dec 11, 2003


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