Double Baked Horseradish Potatoes

Name: Double Baked Horseradish Potatoes
Yield: 6 servings
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

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Level: Easy

Yield: 6 servings

Level: Easy

Yield: 6 servings

Ingredients

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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.