Twice-Baked Potatoes With Fresh Horseradish

• 4 medium russet potatoes
• 5 T. unsalted butter, softened
• 1/2 c. plus 2 T. finely grated Pecorino Romano
• !/2 c. sour cream, at rooom temperature
• 1/4 c. Half-and-half, at room temperature
• 2 T. plus 2 t. finely grated horseradish
• 1 T. thinly sliced chives; more for garnish
• Kosher salt and fresly ground black pepper

1. Bake Potatoes at 400 for 50-60 minutes
2. While potatoes are still hot, hold each one with a clean dishtowel and cut off about one-quarter lengthwise. With a spoon, scoop out the potatoe flesh. Add 4 T. of the butter to the potatoe flesh and mash. Stir in 1/2 c. of the Pecorino, the sour cream, half-and half, 2 T. of the horseradish, the chives, 1 t. salt and a few grinds of pepper and mix until combined. Fill skins. Cut the remaining 1 T. butter into 4 pieces and top each potato with a pat of butter. Transfer to rimmed baking sheet or dish.
3. In a small bowl, thoroughly mix the remaining 2 T. pecorino and 2 T. horseradish with fingers. Sprinkle over the potatoes. Bake until potatoes are heate through and the tops are golden brown, about 20 minutes. Spinkle with chives.

russet potatoes, butter, romano, sour cream, horseradish, chives, kosher salt

Taken from www.epicurious.com/recipes/member/views/twice-baked-potatoes-with-fresh-horseradish-51825611 (may not work)