Twice-Baked Potatoes with Onion Horseradish Filling

Recipe by Canadian Living

I love twice-baked potatoes and these are especially delicious with the horseradish giving it a tiny bit of kick while the sour cream gives it a little bit of tang.

What you'll need

4 Russet potatoes, scrubbed

1 cup Light sour cream

1/4 cup Green onion, minced

1/4 cup Fresh horseradish, finely grated (I used horseradish from a jar and it was still delicious)

1/4 cup Butter, melted

1/2 tsp Salt

1/4 tsp Pepper

How to

1.  With fork, prick each potato in several places. Bake in 400°F oven until tender, 50-60 minutes. Let cool enough to handle.

2.  Cut lengthwise in half; scoop flesh into bowl, leaving 1/4 inch thick shells. Arrange shells on baking sheet.

3.  Mash potato flesh in a large bowl. Stir in sour cream, green onions, horseradish, butter, salt and pepper until smooth. Spoon filling into shells, dividing evenly. (To make ahead, refrigerate in airtight container for up to 24 hours. Add 10 minutes to the baking time)

4.  Bake on baking sheet in 400°F oven until hot and browned on top, 20-25 minutes.