Such is what happened this past weekend, when Elliott was on a trip in Colorado with his friends. He gallivanted around the state snowboarding, hiking and mountain biking. I think there was also a night of camping in Arizona, too? I don’t remember, as I was too busy staring out the window while it snowed making faces like this. I know for sure he didn’t shave, though, as he lovingly reminded me with daily photo updates on my phone.
Obviously by the last night of this most recent separation of ours, I couldn’t take one more bite of leftover enchiladas. And so, these twice-baked potatoes with fresh horseradish graced the single-lady dinner menu. And cheering and dancing and devouring of said potato ensued (look at all the excitement you missed out on, BABE).
And actually, about that sinus-clearing: Did you know that when you bake said grated fresh horseradish, the heat reduces its potency? So basically you get the pleasant flavor of horseradish, but without as much of that zing that feels like it burned off your nostril hairs. Two thumbs up for that, I say.
Twice-Baked Potatoes with Fresh Horseradish
Ingredients
- 2 medium russet potatoes, washed and dried
- 2 ½ tablespoons unsalted butter, softened
- ¼ cup Asiago cheese, plus 1 tablespoon shredded
- ¼ cup sour cream, room temperature
- 2 tablespoons half-and-half, room temperature
- 4 teaspoons fresh horseradish, peeled & grated
- 1 tablespoon fresh chives, chopped, divided
- Salt and pepper, to taste
Instructions
- Heat oven to 400 degrees F. 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 1/4 cup Asiago cheese, sour cream, half-and-half, 1 tablespoon horseradish, 1/2 tablespoon chives and salt and pepper to taste; stir to combine.
- Spoon and mound the potato mixture back into the potato skins. Cut remaining 1/2 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 1/2 tablespoon chopped chives just before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
I was looking for a potato recipe with horse and want to try this yummy option. I’m confused about servings though. You cut off the top quarter of the potato . Does each person then get half of the 3/4 size potato? Or do I slice the baked potatoes in half before I scoop them (and mix the goodies in), then each person gets half of a full potato? Sorry to be confused!!
Hi Elizabeth! Great question — the recipe makes 2 whole twice-baked potatoes, which is 2 generous servings. You bake the potatoes whole, then slice off the top quarter (lengthwise) of each potato, scoop out the insides, mix the filling, and mound it back into the same skins. Each person gets one filled potato. Enjoy! ~gvd team
Thank you! The recipe says it serves 4, so that’s why I was confused. I should have mentioned that in my first message.
Extremely fair point! Going off the ingredients, this makes 2 stuffed potatoes, which I’d consider 2 generous servings (or 4 servings as a side if you’re splitting each twice-baked potato in half after baking). Maybe I’m just a potato enthusiast, but I’d eat a whole one by myself for sure. I’m going to update the serving note so it’s clearer. Thanks again for catching it! ~gvd team
That is too funny! When I go out of town, or even if I am just working late my husband always has pizza and beer for dinner and when he goes out of town I usually eat tacos for every meal. I’m always looking for new flavors to use on potatoes and I love the idea of horseradish!