Double Baked Horseradish Potatoes

• 3 extra large russet potatoes, baked, flesh removed and skins reserved
• 1/4 cup creme fraiche
• 1 stick unsalted butter, at room temperature
• 2 tablespoons prepared horseradish, drained
• 1/4 cup finely sliced scallion
• Salt and pepper

1. Preheat broiler.
2. Place the warm flesh of the potatoes in a medium bowl.
3. Add the creme fraiche, butter and horseradish and mash until smooth.
4. Fold in the scallions and season with salt and pepper to taste.
5. Fill 4 of the nicest remaining potato shells with the mashed potato mixture and place under the broiler.
6. Broil until lightly golden brown.

russet potatoes, creme fraiche, unsalted butter, horseradish, scallion, salt

Taken from www.foodnetwork.com/recipes/double-baked-horseradish-potatoes-recipe.html (may not work)