Look for light sour cream with just milk and cultures on the ingredient list; it has the great tang, flavour and loose consistency that is suited for this recipe. Roast beef or pan-fried steak are natural accompaniments.
- Portion size 8 servings
- Credits : Canadian Living Magazine: December 2009
MethodWith fork, prick each potato in several places. Bake in 400°F (200°C) oven until tender, 50 to 60 minutes. Let cool enough to handle.
Cut lengthwise in half; scoop flesh into bowl, leaving 1/4-inch (5 mm) thick shells. Arrange shells on baking sheet.
Press potato flesh through ricer into large bowl or mash. Stir in sour cream, green onions, horseradish, butter, salt and pepper until smooth. Spoon about 1/2 cup (125 mL) into each potato shell. (Make-ahead: Refrigerate in airtight container for up to 24 hours; add 10 minutes to baking time.)
Bake on baking sheet in 400°F (200°C) oven until hot and browned on top, 20 to 25 minutes.
Nutritional facts Per serving: about
- Sodium 218 mg
- Protein 5 g
- Calories 173.0
- Total fat 7 g
- Potassium 583 mg
- Cholesterol 20 mg
- Saturated fat 5 g
- Total carbohydrate 23 g
- Iron 8.0
- Folate 5.0
- Calcium 8.0
- Vitamin A 7.0
- Vitamin C 23.0