Devilish Twice Baked Potatoes

• For the first bake
• 2 nice sized Idaho baking potatoes
• 2 tablespoons butter
• 2 teaspoons Kosher salt
• For the second bake
• The previously baked potatoes
• 2 tablespoons softened butter
• 1/4 cup sour cream
• 1/4 cup coarse mustard (I used a Country Dijon)
• 1 teaspoon prepared horseradish
• 3 green onions thinly sliced
• Additional sliced green onion for garnish

1. Pre heat your oven to 350F. Rub each potato with a tablespoon of butter and then sprinkle a teaspoon of salt all over. Bake for 50 to 60 minutes uncovered or until the potatoes are tender. Set aside to cool a bit.
2. With a sharp knife, cut the tops off the potatoes and then scoop out the flesh of each into a bowl, creating a little"boat". Add the flesh from the tops to the bowl.
3. Add the butter and sour cream to the bowl and mash the mixture with a fork, leaving a little texture to the potato. Stir in the mustard, horseradish and green onion.
4. Fill the potato "boats" with mashed mixture and then bake uncovered in a pre heated 400F oven for 20 to 25 minutes until the potatoes are nice and hot.
5. To serve, garnish each potato with sliced green onion.

bake, baking potatoes, butter, kosher salt, bake, potatoes, butter, sour cream, coarse mustard, horseradish, green onions, green onion

Taken from food52.com/recipes/27061-devilish-twice-baked-potatoes (may not work)