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TWICE BAKED HORSERADISH POTATOES WITH SAUSAGE
4 large russet potatoes
4 links of mild Italian sausage (about 1 1/4 pounds total)
Olive oil for skillet
1/2 cup unsalted butter at room temperature
3/4 teaspoon kosher salt
1/2 cup heavy cream or whole milk
2 tablespoons prepared horseradish
3 tablespoons creme fraiche or sour cream
Freshly ground pepper to taste
4 tablespoons minced fresh chives
Preheat oven to 400 degrees. Rinse and dry the potatoes, then prick them with a fork and place directly on the oven rack. Bake for approximately 1 hour, or until tender when pierced with a knife.
While the potatoes are baking, cook the sausages in an oil-coated skillet for about 12 to 15 minutes, or per package instructions. Remove them from the skillet and let rest for a few minutes before slicing. Cut into small bite- size cubes and set aside.
When the potatoes are done, remove them from the oven and let cool slightly. Reduce the oven temperature to 350 degrees. Cut off about 1/2-inch slice from the top of each potato. Scoop the potato flesh into a large bowl, leaving the shell about 1/4-inch thick. Add the butter, salt, cream, horseradish, creme fraiche and pepper to the potato flesh and mash until well blended. Fold in the sausage. Taste and adjust the seasoning. Spoon the mixture into the potato shells, mounding it high.
Transfer the potatoes to a baking sheet and bake until heated through, approximately 15 minutes. Serve garnished with chives. Serves 4
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