| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
November 19 |
1 |
servings |
INGREDIENTS
| 6 |
lg |
Russet potatoes; rinsed, dried |
| 6 |
tb |
Plus 1/2 cup sour cream |
| 6 |
tb |
Butter; (3/4 stick) |
| 4 |
tb |
Prepared white horseradish; drained |
| 2 |
tb |
Chopped fresh dill |
INSTRUCTIONS
Preheat oven to 400 F. Pierce potatoes several times with fork. Place on
oven rack; bake until crisp outside and cooked through, about 1 hour.
Transfer to small baking sheet; cool 5 minutes. Cut off top third of
potatoes. Scoop potato from bottoms into large bowl, leaving 1/4-inch-thick
shell. Scoop potato from tops and add to same bowl; discard tops.
Mash potato 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.
(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 cook until heated
through and golden brown, about 50 minutes. Spoon sour cream topping on
each. Serve, passing remaining sour cream topping separately.
Serves 6.
Bon Appetit November 1994
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