Cook the Issue 2010: Twice-Baked Potatoes with Fresh Horseradishcomments (0) September 30th, 2010 in Gallery
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).
Recipe Used: Twice-Baked Potatoes with Fresh Horseradish
posted in: Gallery, Cook the issue 2010