From Epicurious

6 large russet potatoes, rinsed and dried
6 tablespoons plus 1/2 cup sour cream
6 tablespoons (3/4 stick) butter
4 tablespoons prepared white horseradish
2 tablespoons chopped fresh dill

Preheat oven to 400? F. Pierce potatoes several times with a fork. Place potatoes on oven rack; bake until crisp outside and cooked through, about 1 hour. Transfer to a baking sheet and let cool about 5 minutes. Cut off top third of potatoes. Scrape and scoop potato into a large bowl. Throw away the top peel you cut off after you scrape the potato meat into your bowl. Mash potato with 6 tablespoons sour cream (or more if the potatoes are big), butter and 2 tablespoons horseradish. Season with salt and pepper. Spoon potato mixture back into potato skins. Preheat oven to 400 F. Place potatoes in baking pan and cook until heated through and exposed potato mixture is golden brown. Potatoes can be made a day ahead and refrigerated. If reheating cold potatoes, cook for 55 minutes. If finishing potatoes that are still warm from baking, cook for 35 minutes. Topping Mix 1/2 cup sour cream, 2 tablespoons horseradish and dill in a small bowl. This too can be made a day ahead and refrigerated.

6
20 minutes
2 hours
Easy