- 6 medium russet potatoes, scrubbed
- 1 cup regular or low-fat sour cream
- 2 tablespoons prepared horseradish
- 2 tablespoons minced fresh chives
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Preheat oven to 400° F. Place the potatoes directly on oven rack and bake until tender, about 1 hour. While they are baking, fold together the sour cream, horseradish, chives, salt, and pepper in a small bowl. Halve the baked potatoes and top with the sour cream mixture.