Twice-Baked Horseradish Potatoes

Whenever a holiday comes up, my family can never decide on a side dish to make. After much fighting, they agree on twice-baked potatoes because they can be eaten on any holiday and are extraordinarily simple to make. This recipe for twice-baked potatoes is sure to excite your family while also being simply delicious.

Ingredients:

6 tbsp. of horseradish, drained
4 tbsp. of sour cream
6 tbsp. of butter
Salt to taste
Pepper to taste
6 large potatoes
Optional: fresh rosemary

Preparation:

Preheat the oven to 400F. Wash the potatoes, and then put them into the oven until they cook, about 1 hour. After they are done, cut the top fourth of the potato while it lies horizontally and scoop out all of the potato from the top fourth. Then, leaving around a 1/2 inch of potato around the edges and the bottom, scoop the potato from the lower portion of the potatoes. Place all of the scooped out potatoes in a mixing bowl with the butter (softened), sour cream, horseradish, and salt and pepper (Optional rosemary, it will add a nice color and a fresher flavor to the potatoes). It is easiest to use an electronic mixer for this since mixing all of this into the potatoes can be quite challenging. After the ingredients are blended into the potatoes, scoop the potatoes back into the lower portion of the shells-they will overflow at the top and that is normal. Now, you can either place them back into the oven and serve them, or you can put them in the fridge for two days so you can prepare them ahead of time. The cooking time will be a little different if you prepare them ahead of time, otherwise you should leave them in the oven for about 40 minutes, 55 minutes if prepared in advance.