Double Baked Horseradish Potatoes Recipes

Steps:

• Preheat oven to 450 degrees.
• Microwave fork-pierced potatoes for 10-12 minutes, or until tender, turning once.
• In a bowl mix sour cream, horseradish & green onion.
• Cut potatoes lengthwise in half and scoop out flesh into the bowl with the sour cream, leaving a 1/4 inch thick shell.
• Mash potato mixture and spoon back into shells.
• Sprinkle with cheddar cheese and bacon; bake for 12-15 minutes.

Steps:

• Position racks in the middle and upper third of the oven; preheat to 400 degrees F. Scrub the potatoes and dry well. Bake directly on the middle oven rack until easily pierced with a knife, 45 to 50 minutes. Remove from the oven; let cool 5 minutes.
• One at a time, hold each potato with a kitchen towel and halve lengthwise. Scoop the flesh into a large bowl, leaving a 1/4-inch-thick shell. Discard 2 of the potato skins. Mash the flesh with 6 tablespoons butter and 3/4 cup sour cream until smooth. Stir in the chives, parsley and 2 to 3 tablespoons horseradish; season with salt and pepper. Melt the remaining 3 tablespoons butter; brush the potato skins with 1 tablespoon melted butter and season the insides with salt and pepper. Set on a baking sheet.
• Mound the filling into the potato skins. Return to the oven on the top rack and bake until the filling starts browning and the skins are crisp, 18 to 20 minutes. Remove from the oven and drizzle with the remaining 2 tablespoons melted butter.
• Combine the remaining 1/4 cup sour cream and 2 tablespoons horseradish in a small bowl. Top the potatoes with the horseradish cream, bacon and more chives.

Steps:

• Preheat oven to 350 degrees F. Scrub potatoes well to remove all dirt. Pierce with a fork, rub with kosher salt and bake on a sheet pan for 1 hour.
• Meanwhile, in medium skillet over medium heat cook bacon until crisp, remove, drain on paper towels and chop. Remove all but 2 tablespoons bacon grease from the pan and heat over medium-high heat. Add onions and saute for 2 minutes. Stir in the jalapenos and saute for 2 minutes more. Add the garlic and lightly saute for 1 more minute. Set aside to cool to room temperature.
• Remove potatoes from oven and let cool to a workable temperature. Slice potatoes in half, lengthwise and remove the flesh of the potato with a spoon to a bowl. Mix in butter, add pepper and salt to taste. Reserve 8 of the skin halves, discard the other 8.
• Gently fold in the onion, jalapeno and garlic mixture into the potato. Combine the horseradish, sour cream, half the pepper jack cheese and the bacon; add to the potato mixture. Gently fold in the avocado.
• Stuff the potatoes with mixture, top with the remaining cheese and place back in the oven on a baking sheet for 20 minutes at 350 degrees F.

Steps:

• Preheat broiler. Place the warm flesh of the potatoes in a medium bowl. Add the creme fraiche, butter and horseradish and mash until smooth. Fold in the scallions and season with salt and pepper to taste. Fill 4 of the nicest remaining potato shells with the mashed potato mixture and place under the broiler. Broil until lightly golden brown.

Steps:

• Preheat the oven to 400˚F (200˚C).
• Rub each potato with 1 teaspoon of oil, and prick the top with a fork.
• Place the potatoes on a rimmed baking sheet and bake for 1 hour.
• Transfer potatoes to a cutting board, and cut in half.
• Using a spoon, gently scoop out the inside flesh of the potatoes and transfer to a medium bowl. Reserve the skins.
• Add the sour cream, melted butter, salt, pepper, ½ of the shredded cheese, and ½ of the scallions, and combine with a hand mixer until smooth.
• Use a spoon to transfer the potato mixture back into the scooped out potato skins.
• Bake for 10 minutes.
• Sprinkle the potatoes with remaining cheese, and bake for 5 more minutes, until the cheese is melted.
• Top with sour cream, bacon, and the remaining scallions.
• Enjoy!

Steps:

• Position racks in the top and middle of the oven, and heat oven to 400 degrees. Take the butter out of the refrigerator to soften. Scrub the potatoes clean and pat them dry. Poke holes all over them with a fork. In a large bowl, toss them with the oil and 1/2 teaspoon salt. Place the potatoes directly on the top rack, and place a baking sheet or a piece of foil on the middle rack to catch drips. Bake for about 1 hour, until the skin is crisp and potatoes offer no resistance when a knife is inserted in their centers. Remove from the oven and let sit until cool enough to handle.
• Slice the top third lengthwise off the potatoes. Use a spoon to scoop out the flesh, leaving 1/4-inch border of potato on the skin, and transfer the flesh to a medium bowl. Scrape the potato tops of all flesh, and add the flesh to the bowl. Place the bottoms on a parchment-lined baking sheet. (Snack on the tops - chef's treat - or discard.)
• Mash the potato flesh with a fork or potato masher. Add the butter, and stir until smooth (try not to overwork). Add the milk, sour cream and cheese and stir to combine. (If you want the filling softer, add more milk.) Season generously with salt and pepper. Stir in the chives, if using.
• Mound each potato skin with a quarter of the filling. Bake the potatoes until warmed through, about 10 minutes. Serve immediately.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bake potatoes in preheated oven for 1 hour.
• Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
• Bake for another 15 minutes.