Double Baked Horseradish Potatoes

Yield:
6 servings
Level:
Easy
Ingredients
  • 3 extra large russet potatoes, baked, flesh removed and skins reserved
  • 1/4 cup creme fraiche
  • 1 stick unsalted butter, at room temperature
  • 2 tablespoons prepared horseradish, drained
  • 1/4 cup finely sliced scallion
  • Salt and pepper
Directions

Preheat broiler. Place the warm flesh of the potatoes in a medium bowl. Add the creme fraiche, butter and horseradish and mash until smooth. Fold in the scallions and season with salt and pepper to taste. Fill 4 of the nicest remaining potato shells with the mashed potato mixture and place under the broiler. Broil until lightly golden brown.


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