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Horseradish Stuffed Baked Potatoes

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Horseradish Stuffed Baked Potatoes

 

4 baking potatoes, scrubbed

2/3 cup lowfat sour cream

2

tbsps. plus 2 tsps. prepared horseradish, drained

1 tbsp. plus 1 tsp.

unsalted butter, softened

1 tbsp. plus 1 tsp. dill

 

Preheat oven to 375 degrees. 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 degrees. 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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