Creamy Stuffed Baked Potatoes
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4 large baking potatoes
Vegetable oil
1/2 cup butter
1 (8-ounce) carton sour cream
1-1/2 teaspoons prepared horseradish, optional
1/2 teaspoon salt
Dash of pepper
1/4 cup shredded Cheddar cheeseScrub potatoes thoroughly, and rub skins with oil; bake at 400 degrees for 1 hour or until done.
Allow potatoes to cool to touch. Cut a 1/4-inch-thick slice from top of each potato; carefully scoop out pulp, leaving shells intact.
Mash pulp; add remaining ingredients, except cheese; mix well. Stuff shells with potato mixture; place on a baking sheet. Bake at 350 degrees for 25 minutes. Sprinkle with 1 tablespoon cheese on top of each potato; bake an additional 5 minutes or until cheese melts.
Serves 4
NOTE - Baked Stuffed Potatoes can be prepared ahead of time. Simply bake the potatoes, scoop out the pulp, mix the filling, stuff the potato, top with cheese, and wrap for freezing. Unwrap the potatoes before heating.