Twice-Baked Potatoes with Cheddar, Chives & Horseradish
Difficulty Level: Intermediate
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Prep Time:5 Minutes
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Cook Time:PT1H15M1 Hr 10 Min
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Yield:8 servings
Ingredients
- 4 medium russet potatoes
- ½ cup half-and-half, warmed
- ½ cup grated sharp Cheddar cheese
- ½ stick butter, softened
- Salt and pepper to taste
- Topping:
- ½ cup sour cream (fat free is okay)
- ¼ cup mayonnaise
- 2 tablespoons prepared horseradish
- 2 tablespoons lemon juice
- 3 tablespoons thinly sliced chives
- 4 medium russet potatoes
- 118.29ml half-and-half, warmed
- 118.29ml grated sharp Cheddar cheese
- 0.5 stick butter, softened
- Salt and pepper to taste
- Topping:
- 118.29ml sour cream (fat free is okay)
- 59.15ml mayonnaise
- 25.56g prepared horseradish
- 25.56g lemon juice
- 38.34g thinly sliced chives
A classic twist on a simple baked potato, this recipe is rich and delicious. Horseradish and lemon juice accent the buttery flavor and creamy texture that twice-baking creates.
Preparation
STEP 1
Preheat oven to 450°F.
STEP 2
Pierce potato skins all over with a fork. Bake for approximately 1 hour, or until tender. Cool slightly.
STEP 3
Cut in half and scoop out flesh. Mash potatoes and fold in half-and-half, cheese, butter and salt and pepper.
STEP 4
Stuff mashed potatoes back into shells, mounding their tops.
STEP 5
Arrange on a baking sheet. Bake until heated through and tops are golden, 8-10 minutes.
STEP 6
Combine sour cream, mayonnaise, horseradish and lemon juice. Spoon onto potatoes and garnish with chives.
Options
Potatoes and topping can be prepared a day in advance, through stuffing of potatoes. When ready, reheat stuffed potatoes at 250°F for 25-30 minutes, then finish with topping and chives.