Cook the Issue 2010: Twice-Baked Potatoes with Fresh Horseradish

Pielove, member

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I made these to go with the turkey and they are excellent-- plus, since they can be made ahead, they are perfect for entertaining.  Even without being made ahead, they came together quickly and easily-- the potatoes roasted along with the turkey and had their second baking while the meat rested.  

I love twice-baked potatoes and these are better than usual-- instead of the one-note starchy richness, they have the added interest of horseradish and good cheese instead of the usual cheddar.  These would be outstanding with a baked ham.  To reduce the fat, I used Greek Yogurt instead of sour cream and whole milk instead of half-and-half-- that was good.  Ha, then I ate two instead of one because they were lowfat! (Just kidding).

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Cook the Issue 2010: Quick-sauteed Brussels leaf ribbons

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Cook the Issue 2010: Roasted Turkey Breast, Porchetta style