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 adore these flavors and now I’m craving horseradish!
And Paul totally lives on frozen pizza when I’m out of town!
Ooh I love horseradish but surprisingly have never bought it fresh ha. Good to know you can find it in your local grocery store, putting that on my list next week. Bloody Mary’s anyone?! 😉
When I’m on my own for dinner, my default is breakfast for dinner, but this looks lovely. I adore horseradish, but have been scared to use fresh. Can’t wait to try this.
Mexican any night is a bonus for me. I never get to eat ethic cuisine besides Asian!
I must be the only person to love the burn of horseradish in any form in any way. Cream, mayo, salad: you got me hooked. This fiery cheesy potato looks like my kind of single lady dinner too.
I love horseradish…now all I want is to make these potatoes and eat some enchiladas for breakfast. 🙂
HOLY yum!!! I am all over these babies!
Tieghan — Ha! Maybe if they were a little different every night and someone else made them for me, I would have enjoyed it more. Don’t get me wrong, though — there are still plenty o’ enchiladas in my future. And yes — find yourself some real horseradish! You’ll love it.
Kathryn — I mean, I do still love enchiladas, but I really failed on mixing them up every night so it got pretty old. I’ll probably eat more enchiladas by this weekend, though. 😉 Thanks!
Yum, enchiladas for 4 days straight? Sounds pretty good to me!
Also, these potatoes sound pretty delicious too! I have to find some real horseradish now!
I can normal be found eating tacos/enchiladas in a similar fashion when I’m left home alone. Which are tasty, of course, but somehow don’t feel as special as the meals I cook when it’s two of us. I need to step up my game a bit – these sound (and look) so delicious!