These twice-baked potatoes are a delightful twist with the addition of fresh horseradish, bringing a zesty kick to the creamy mashed potato filling. Perfect as a side dish or a comforting main course.
Ingredients: 4 large russet potatoes. 2 tablespoons olive oil. Salt and black pepper to taste. 1/2 cup sour cream. 2 tablespoons unsalted butter, melted. 2 tablespoons grated fresh horseradish. 2 green onions, thinly sliced. 1/2 cup shredded cheddar cheese.
Instructions: Preheat oven to 400F 200C. Scrub potatoes and pierce several times with a fork. Rub with olive oil, salt, and pepper. Bake potatoes on a baking sheet until tender, about 1 hour. Let potatoes cool slightly, then slice off the top third of each potato lengthwise. Scoop out the flesh and transfer to a bowl, leaving a thin shell. Mash potato flesh with sour cream, melted butter, grated horseradish, and half of the sliced green onions. Season with salt and pepper. Divide mashed potato mixture evenly among the potato shells. Top with shredded cheese. Return stuffed potatoes to the oven and bake until heated through and cheese is melted, about 15 minutes. Garnish with remaining green onions before serving.
Prep Time: 20 minutes
Cook Time: 75 minutes
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