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Preheat oven to 400° F
Wrap potatoes individually in tinfoil. Bake until just tender, 45-1hr
Let the potatoes cool just enough to handle. Take a slice. Off the tops and gently scoop all the flesh into a bowl, leaving a shell or boat.
Add butter to flesh and mash to melt.
Add the sour cream, horseradish, chives, salt and pepper, and 1 cup of cheddar.
Stir to combine and refill the potatoes with the mixture. Top with the remaining 1 cup of cheese.
When ready to serve, return the stuffed potatoes to the oven and brown.