Scrub potatoes, dry and prick with a fork. Bake in a 425F oven for 55 to 65 minutes, until soft. Meanwhile, melt butter in a small skillet; saute celery until tender. When potatoes are baked, cut slice from top of each potato; carefully scoop out pulp without breaking skin. Set skins aside. in large bowl combine potato, milk, horseradish, vinegar and salt; beat until light and fluffy. Stir in sauteed celery. Spoon potato mixture into shells. Bake in a 350F oven for 20 to 25 minutes, until heated through and slightly browned on top.
Yield: 4 servings
Cajun Country -- New Iberia, Louisiana