Elegant Horseradish Baked Potatoes

Number of Servings: 4

4 Baking potatoes
1/2 Stick Butter or margarine, melted
½ C. Sour cream
1 Heaping Tbsp. Horseradish
Salt and pepper to taste
¼ C. Parmesan cheese

Bake 4 large potatoes for approximately 1 hour in 400ºF oven. Do not wrap in foil. Check for doneness by inserting a fork for tenderness. Let cool on rack until just warm to the touch. Cut off top of potatoes, from end to end, leaving most of the potato bottom in a boat shape. Scoop out the inside of the potatoes into a small mixing bowl. Leave enough on the sides and bottom of the potato to hold its shape. Set aside. Separate the potato from skin from the cut-off top portion and add to the potato in the mixing bowl. Discard skin. Add melted butter, sour cream, salt and pepper, and horseradish to the potato in the mixing bowl. Beat with hand mixer until creamy, leaving potatoes with some lumps. If potato mixture appears to be too dry, add additional sour cream one tablespoon at a time. When desired consistency is reached, stir in Parmesan cheese by hand. Spoon the potato mixture back into the potato boat filling above the top of the cut. After each potato is full, use the tip of the spoon to make small dips in the top to form peaks. Place on a cookie sheet back in the oven to bake until the top is golden brown.