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Ingredients
- 6 large Russet potatoes
- 6 Tbsp. plus 1/2 c. sour cream
- 3/4 stick butter
- 4 Tbsp. prepared white horseradish
- 2 Tbsp. chopped fresh dill (optional)
Method
- Preheat oven to 400°.
- 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.
