Creamy Stuffed Baked Potatoes
|Baking potatoes||4 Large|
|Vegetable oil||(as required)|
|Butter||1⁄2 Cup (8 tbs) (or margarine)|
|Commercial sour cream||8 Ounce|
|Prepared horseradish||1 1⁄2 Teaspoon|
|Shredded cheddar cheese||1⁄4 Cup (4 tbs)|
Scrub potatoes thoroughly, and rub skins with oil, bake at 400Â° 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 350Â° for 25 minutes.
Sprinkle 1 tablespoon cheese on top of each potato, bake an additional 5 minutes or until cheese melts.