Double Baked Horseradish Potatoes

  • Level: Easy
  • Yield: 6 servings
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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


  1. 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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