Double Baked Horseradish Potatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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:
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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