6 large rinsed and dried russet potatoes
6 tlb + 1/2 cup sour cream
6 tlb butter
4 tlb drained white horseradish
2 tlb chopped fresh dill
Preheat oven to 400 degrees. Pierce potatoes several times with a fork. Place on oven rack bake until crisp outside and cooked through about 1 hour. Transfer to small baking sheet; cool 5 minutes. Cut off top third of potatoes scoop potatoes from bottoms into large bowl leaving 1/4 inch shell. Scoop potatoes from top into same bowl and discard tops.
Mash potato with 6 tlbs sour cream, butter, and two tbls horseradish. Season with salt and pepper. Spoon into shell dividing equally.
Mix 1/2 cup sour cream, 2 tbls horseradish, and dill in small bowl.
Preheat oven to 400 degrees. Place potatoes in baking dish and cook until heated through and golden brown. Spoon sour cream topping on each. Serve.
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