Twice-baked potatoes are a classic comfort food, and this horseradish cheddar version is a flavorful twist on the traditional recipe. The potatoes are first baked until tender, then scooped out and mashed with butter, milk, and sour cream. Horseradish and cheddar cheese are then added for a sharp, tangy flavor. The potato mixture is then spooned back into the potato skins and baked again until golden brown and bubbly. This recipe also includes instructions for making a simple green salad to serve with the potatoes.
Check out the recipes below so you can choose the best recipe for yourself!
HORSERADISH-BACON TWICE-BAKED POTATOES
Provided by Food Network Kitchen
Categories side-dish
Time 1h40m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Position racks in the middle and upper third of the oven; preheat to 400 degrees F. Scrub the potatoes and dry well. Bake directly on the middle oven rack until easily pierced with a knife, 45 to 50 minutes. Remove from the oven; let cool 5 minutes.
- One at a time, hold each potato with a kitchen towel and halve lengthwise. Scoop the flesh into a large bowl, leaving a 1/4-inch-thick shell. Discard 2 of the potato skins. Mash the flesh with 6 tablespoons butter and 3/4 cup sour cream until smooth. Stir in the chives, parsley and 2 to 3 tablespoons horseradish; season with salt and pepper. Melt the remaining 3 tablespoons butter; brush the potato skins with 1 tablespoon melted butter and season the insides with salt and pepper. Set on a baking sheet.
- Mound the filling into the potato skins. Return to the oven on the top rack and bake until the filling starts browning and the skins are crisp, 18 to 20 minutes. Remove from the oven and drizzle with the remaining 2 tablespoons melted butter.
- Combine the remaining 1/4 cup sour cream and 2 tablespoons horseradish in a small bowl. Top the potatoes with the horseradish cream, bacon and more chives.
CHEDDAR TWICE-BAKED POTATOES
Our family rarely have her steak without these easy-to-fix potatoes. They're creamy and full of bacon, cheese and onion flavor. -Heather Ahrens Columbus, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. Scrub and pierce potatoes; rub each with 1 teaspoon butter. Place on a baking sheet. Bake 45-50 minutes or until tender., Meanwhile, in a small skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. In drippings, saute onion until tender; set aside., When potatoes are cool enough to handle, cut a thin slice off the top of each and discard. Scoop out pulp, leaving a thin shell. In a small bowl, mash pulp with remaining butter. Stir in milk, egg, salt and pepper. Stir in the cheese, bacon and onion. , Spoon into the potato shells. Place on a baking sheet. Bake at 400° 15-20 minutes or until heated through.
Nutrition Facts : Calories 563 calories, Fat 25g fat (15g saturated fat), Cholesterol 104mg cholesterol, Sodium 607mg sodium, Carbohydrate 70g carbohydrate (8g sugars, Fiber 6g fiber), Protein 16g protein.
HORSERADISH-CHEDDAR TWICE-BAKED POTATOES
Make and share this Horseradish-Cheddar Twice-Baked Potatoes recipe from Food.com.
Provided by Meredith .F
Categories Very Low Carbs
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees.
- Microwave fork-pierced potatoes for 10-12 minutes, or until tender, turning once.
- In a bowl mix sour cream, horseradish & green onion.
- Cut potatoes lengthwise in half and scoop out flesh into the bowl with the sour cream, leaving a 1/4 inch thick shell.
- Mash potato mixture and spoon back into shells.
- Sprinkle with cheddar cheese and bacon; bake for 12-15 minutes.
Nutrition Facts : Calories 259.9, Fat 11.4, SaturatedFat 6.6, Cholesterol 35, Sodium 250.7, Carbohydrate 31.3, Fiber 3, Sugar 2.6, Protein 9
DOUBLE BAKED HORSERADISH POTATOES
Steps:
- Preheat oven to 375 degrees F. Prick the surface of the potatoes a few times with a fork then rub potatoes with oil, place on a baking sheet and bake in the oven for about 1 1/2 hours, or until you can poke a thin bladed knife into them. Remove them from the oven and let rest 10 minutes, or until cool enough to handle.
- Slice the potatoes in half vertically and carefully scrape the flesh into a medium bowl, reserving the best 4 skins. Add the butter, milk, cream and horseradish and mash until smooth, if the mixture is too dry add more milk. Season well with salt and pepper to taste. Fill each of the 4 skins with the mashed potato mixture. Place the filled potatoes on a baking sheet and return to the oven, bake until lightly golden brown, about 8 to 10 minutes. Remove from the oven and top with a dollop of sour cream, a tablespoon of caviar and sprinkle with chives.
Tips:
- Choose the right potatoes: Russet potatoes are the best choice for twice-baked potatoes because they have a high starch content, which makes them fluffy and light.
- Bake the potatoes until they are fork-tender: This will ensure that they are cooked through but not overcooked.
- Let the potatoes cool slightly before handling them: This will make them easier to work with and prevent them from breaking.
- Use a sharp knife to scoop out the potato flesh: This will help you to get clean, even scoops.
- Be careful not to overmix the potato filling: Overmixing will make the filling gummy.
- Season the potato filling to taste: Be sure to add enough salt, pepper, and other seasonings to your liking.
- Fill the potato skins with the filling and top with cheese: Be sure to pack the filling in tightly so that it doesn't fall out when you bake the potatoes.
- Bake the potatoes until the filling is heated through and the cheese is melted and bubbly: This will usually take about 15-20 minutes.
- Serve the potatoes immediately: Twice-baked potatoes are best served hot and fresh.
Conclusion:
Twice-baked potatoes are a delicious and versatile side dish that can be enjoyed with a variety of main courses. They are also a great way to use up leftover potatoes. With a few simple tips, you can make perfect twice-baked potatoes every time. So next time you're looking for a side dish that is both delicious and impressive, give this recipe a try.
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