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!
Laura — Thanks so much, friend!
This looks awesome. I love your blog!
I love twice-baked potatoes and horseradish is a must!
Stefanie — Whaaaaat that’s awesome! Love it.
Lindsey — Oooh, yes, you should definitely grab some and give it a try! I’m hooked.
Amanda — Truth be told, switching between these and enchiladas, I’d be set on dinners for life. 🙂
Nicole — The more twice-baked potatoes in your life, the better. It’s science. 😉
Ooooo I love horseradish!!! I usually keep a hunk in my freezer. No joke! In our family we eat raw horseradish every Easter. It is to remember the bitterness in the past year. Talk about nostril clearing!!!!
I’ve never seen anyone use fresh horseradish before! I pass by it at the farmers market every week and think, “I wonder how you use that…” and now you have answered my most pressing foodie question! So thank you!
These twice baked potatoes look sublime! As it so happens the Hubs is going out of town in a week, so I might just have to whip some of these up!