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Twice-Baked Potatoes with Fresh Horseradish

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Level: Easy

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Description

Creamy, cheesy, tangy twice-baked potatoes baked with fresh horseradish root.

Ingredients

  • 2  Medium Russet Potatoes, Washed And Dried
  • 2-½ Tablespoons Unsalted Butter, Softened, Divided
  • ¼ cups Plus 1 Tablespoon Shredded Asiago Cheese, Divided
  • ¼ cups Sour Cream, Room Temperature
  • 2 Tablespoons Half-and-Half, Room Temperature
  • 1 Tablespoon Plus 1 Teaspoon Grated Fresh Horseradish (Peeled First), Divided
  • 1 Tablespoon Chopped Fresh Chives, Divided
  • Salt And Pepper, to taste

Preparation

Heat oven to 400ºF. Poke potatoes all over with a fork. Place directly on center oven rack; bake 50 minutes until potatoes are tender and easily pierced with a fork.

Holding potatoes with an oven mitt or kitchen towel, slice off the top quarter (lengthwise) of each potato. Use a spoon to carefully scoop out the insides into a large bowl, leaving the skins intact.

To the bowl, add 2 tablespoons butter. Mash with a fork or potato masher until butter is incorporated. Add ¼ cup Asiago cheese, sour cream, half-and-half, 1 tablespoon horseradish, ½ tablespoon chives and salt and pepper to taste; stir to combine.

Spoon and mound the potato mixture back into the potato skins. Cut remaining ½ tablespoon butter into cubes and place on top of potatoes. Sprinkle tops with remaining 1 tablespoon of Asiago cheese and 1 teaspoon horseradish. Place on a baking sheet or in a baking pan.

Bake 20 minutes until warmed through and tops are golden brown. Sprinkle with remaining ½ tablespoon chopped chives just before serving.

Recipe adapted from Fine Cooking’s CookFresh Magazine.

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