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Katie's Cucina

Cheddar, Horseradish, & Chive Twice Baked Potatoes

Mmmmm. How I love potatoes, and potatoes of all kind! I wanted to make twice baked potatoes a few weeks ago, but wanted to change it up. With a few different ingredients these potatoes were kicked up a notch! I saved a little bit of the cheese and chives to garnish. I decided to cut the single large baking potato in half vertically instead of horizontally. These potatoes have a creamy consistency to them thanks to the sour cream and cheddar cheese, and have a nice zing to them thanks to the horseradish. If you want it a tad bit spicier feel free to add more horseradish!


Source: Katie Original
Prep: 15 minutes
Cook: 30 minutes
Serves: 2

Ingredients: 

  • 1 large baking potato
  • 1/4-1/2 cup sour cream (eye ball it)
  • 1/4 stick of butter
  • 1 cup of shredded cheddar cheese (save a tablespoon or two  to top the potatoes with)
  • 2 tbsp prepared horseradish
  • 2 tbsp diced chives (save a few for garnishing)
  • Salt & pepper to taste

Directions: 

1. Clean the potato, poke holes in them with a fork, wrap them in a moist paper towel and microwave them until soft (about 10 minutes).

2. Once the potato is done cooking and have cooled off a little bit, slice it vertically. Take a knife and gently run around the potato (this will make it easier to scoop the insides out of the potato).

3. Gently scoop the inside of the potato into a large mixing bowl. Once you’ve scooped all of the insides out of the potatoes add the butter, sour cream *I say eyeball it above because I really never measured I just eye balled how much sour cream to add–you will want your potatoes to be moist not dry therefore if they are dry keep adding a little bit of sour cream to the mix until they reach the desired texture, chives, cheese, horseradish, and salt/pepper to taste. Mix until well blended.

4. Fill both potato skins as evenly as possibly until all the potato mixture is gone. Top with remaining chives and cheese.

5. Cook at 350 degrees for 20 minutes or until crispy and golden brown. *If you are freezing these make sure you defrost them a day before; the cooking time will remain the same as listed above.


   

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2 Responses to “Cheddar, Horseradish, & Chive Twice Baked Potatoes”

  1. Heather Lynne posted on February 28, 2011 at 11:27 am (#)

    These look awesome. I love twice baked potatoes and my husband will appreciate the addition of horseradish.

  2. Gwen @ Gwenny Penny posted on March 1, 2011 at 2:49 am (#)

    These sound so good. I LOVE horseradish. I am definitely trying this recipe. Thanks!

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