Roasted Potato Skins With Horseradish Cream

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3 large russet potatoes, scrubbed and dried, about 1 1/2 pounds

Olive oil spray

Kosher salt

Freshly ground black pepper

1/2 cup low-fat cottage cheese

2 tablespoons light sour cream

2 tablespoons prepared horseradish

2 tablespoons chopped fresh chives

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