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
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.
Copyright 1999 by Bobby Flay. All Rights Reserved.