Horseradished Twice-Baked Potatoes

this is from bobby flay's Mesa Grill Cookbook. i was making cubed steaks braised in red wine and fire-roasted tomatoes on polenta, but wanted potatoes, too, so i found this. it was easy and i like horseradish. not everybody in the house does, though, so i had to make some without. anyway, there's really nothing to this. just like any twice-baked potatoes: just bake potatoes, cool slightly, slice and scoop out the insides and mash with hot milk or cream, butter, s&p, and horseradish, then spoon back into the potato skin jackets and place under the broiler for a few minutes, top with sour cream & chives. not much to it, and pretty underwhelming. i mean, they're good; nothing there not to like. but....not something that really requires a recipe from a pricey cookbook. i almost didn't even bother posting.