Stuffed Baked Potatoes with Horseradish Cream – CV
Categories: In Rotation, Recipes, Sides

If you like horseradish, you’ll love this. Baked potatoes are a natural accompaniment to steak; the addition of horseradish only makes them better.

2 large russet potatoes, rinsed and dried
6 tablespoons plus ½ cup sour cream
6 tablespoons (3/4 stick) butter
4 tablespoons prepared white horseradish

Preheat oven to 400° F. Pierce potatoes several times with a fork.
Place potatoes on oven rack; bake until crisp outside and cooked through, about 1 hour.
Transfer to a baking sheet and let cool about 5 minutes. Cut off top third of potatoes. Scrape and scoop potato into a large bowl. Throw away the top peel you cut off after you scrape the potato meat into your bowl.

Mash potato with 6 tablespoons sour cream (or more if the potatoes are big), butter and 2 tablespoons horseradish. Season with salt and pepper. Spoon potato mixture back into potato skins.

Preheat oven to 400° F. Place potatoes in baking pan and cook until heated through and exposed potato mixture is golden brown. Potatoes can be made a day ahead and refrigerated. If reheating cold potatoes, cook for 55 minutes. If finishing potatoes that are still warm from baking, cook for 35 minutes.

Mix ½ cup sour cream, 2 tablespoons horseradish in a small bowl. This too can be made a day ahead and refrigerated.

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