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Recipe

Twice-Baked Potatoes with Fresh Horseradish

Featured in our 2017 Thanksgiving and 2017 Christmas Guides
Scott Phillips

Servings: four.

Peeled and freshly grated horseradish root has a hot pungency and underlying sweetness that few condiments can match. Heat reduces the root’s potency, and cooking it until soft will imbue it with a mild, pleasant flavor, which pairs perfectly with potatoes. For this dish, use a rasp-style grater to grate the horseradish and the cheese.

Ingredients

  • 4 medium russet potatoes (about 7 oz. each), scrubbed and dried
  • 5 Tbs. unsalted butter, softened
  • 1/2 cup plus 2 Tbs. finely grated Pecorino Romano (3/4 oz.)
  • 1/2 cup sour cream, at room temperature
  • 1/4 cup half-and-half, at room temperature
  • 2 Tbs. plus 2 tsp. finely grated fresh horseradish
  • 1 Tbs. thinly sliced chives; more for garnish
  • Kosher salt and freshly ground black pepper

Nutritional Information

      Calories (kcal) : 400
      Fat Calories (kcal): 220
      Fat (g): 25
      Saturated Fat (g): 16
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 5
      Cholesterol (mg): 70
      Sodium (mg): 550
      Carbohydrates (g): 37
      Fiber (g): 4
      Protein (g): 8

Preparation

  • Position a rack in the center of the oven and heat the oven to 400°F.

    Prick the potatoes a few times with a fork. Put the potatoes directly on the oven rack and bake until tender when pierced with a skewer, 50 to 60 minutes.

    While the potatoes are still hot, hold each one with a clean dishtowel and cut off about one-quarter lengthwise. With a spoon, scoop the potato flesh out into a medium bowl, leaving enough on the skins that they hold their shape. Add 4 Tbs. of the butter to the potato flesh, and with a potato masher, work the potatoes until lightly mashed but not completely smooth. Stir in 1/2 cup of the pecorino, the sour cream, half-and-half, 2 Tbs. of the horseradish, the chives, 1 tsp. salt, and a few grinds of pepper and mix until combined. Mound the filling into the potatoes. Cut the remaining 1 Tbs. butter into 4 pieces and top each potato with a pat of butter. Transfer to a small rimmed baking sheet or baking dish. (The potatoes may be prepared to this point up to 6 hours ahead; cover and refrigerate. Add 5 to 10 minutes to the baking time.)

    In a small bowl, thoroughly mix the remaining 2 Tbs. pecorino and 2 tsp. horseradish with your fingers. Sprinkle over the potatoes. Bake until the potatoes are heated through and the tops are golden-brown, about 20 minutes. Sprinkle with chives.

Reviews

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Reviews

  • User avater
    TheMomChef | 11/03/2010

    These were excellent. Love the zing of the horseradish. Read my entire review at: http://themomchef.blogspot.com/2010/11/twice-baked-potatoes-with-fresh.html

  • User avater
    Pielove | 09/30/2010

    Delicious, with the zing of fresh horseradish. I used greek yogurt instead of the sour cream, which worked great.

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