Twice-Baked Horseradish Potatoes With Sausage

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SF Gate


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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

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