Roasted Potatoes with Horseradish and Asiago Cream

Parboil the potatoes in salted boiling water until tender, but not falling apart. Drain in a colander and let cool. Mix about 1 cup of sour cream with about 1 or 2 Tablespoons of prepared Horseradish and about ½ cup of grated cheese. Salt and Pepper to taste. Using a small melon baller, create a hole in each of the potatoes. Fill the hole with the sour cream mixture. Place them side by side on a baking sheet, with the sour cream mixture up. Sprinkle each potato with a little more grated cheese. Roast in the oven at about 400 degrees until the sour cream is golden brown and beginning to puff up.