TWICE-BAKED POTATOES WITH FRESH HORSERADISH
Steps:
- Bake Potatoes at 400 for 50-60 minutes While potatoes are still hot, hold each one with a clean dishtowel and cut off about one-quarter lengthwise. With a spoon, scoop out the potatoe flesh. Add 4 T. of the butter to the potatoe flesh and mash. Stir in 1/2 c. of the Pecorino, the sour cream, half-and half, 2 T. of the horseradish, the chives, 1 t. salt and a few grinds of pepper and mix until combined. Fill skins. Cut the remaining 1 T. butter into 4 pieces and top each potato with a pat of butter. Transfer to rimmed baking sheet or dish. In a small bowl, thoroughly mix the remaining 2 T. pecorino and 2 T. horseradish with fingers. Sprinkle over the potatoes. Bake until potatoes are heate through and the tops are golden brown, about 20 minutes. Spinkle with chives.
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Rj Honeycutt
h21@yahoo.comThese potatoes were a bit too spicy for my taste, but my husband loved them. I think next time I'll use less horseradish or maybe omit it altogether.
Arongo Jabe
jarongo28@yahoo.comI'm not a huge fan of horseradish, but I really enjoyed these potatoes. The horseradish flavor was subtle and not overpowering. The potatoes were also very creamy and flavorful.
Sh Sakil
s@hotmail.comThese potatoes were delicious! The horseradish gave them a really unique flavor. I will definitely be making them again.
Salauddin Shojib
salauddin.s@yahoo.comI love the combination of horseradish and potatoes. These potatoes were a great side dish for my roasted chicken. I will definitely be making them again.
atef mahsoun
matef@gmail.comThese potatoes were very easy to make and they turned out so creamy and flavorful. The horseradish added a nice kick of spice. I will definitely be making these again.
M Sajid Panwar
m@yahoo.comI made these potatoes for a potluck and they were a big hit. Everyone loved the horseradish flavor. I will definitely be making them again.
Amir Shehanshah
amirshehanshah75@gmail.comThese potatoes were a little too spicy for my taste, but my husband loved them. I think next time I'll use less horseradish or maybe omit it altogether.
Nazirahmad Durani
nazirahmad.d94@gmail.comI've made this recipe several times and it's always a crowd-pleaser. The horseradish gives the potatoes a really unique and delicious flavor. I like to serve them with sour cream and chives.
Ezeja Emmanuel
emmanuelezeja10@yahoo.comI followed the recipe exactly and the potatoes turned out great. The horseradish flavor was just right - not too strong, but definitely noticeable. I served them with roasted chicken and they were a perfect side dish.
Scott J Douglas
s_d@aol.comThese potatoes were easy to make and turned out perfect. I used Yukon Gold potatoes, which I think gave them a creamier texture. The horseradish added a nice touch of spice. I will definitely be making these again.
Fairhope S Flagg
flagg6@hotmail.comI'm not a huge fan of horseradish, but I really enjoyed these potatoes. The horseradish flavor was subtle and not overpowering. The potatoes were also very creamy and flavorful.
Harriet Biira
harriet68@hotmail.frI love twice-baked potatoes, and this recipe is one of my favorites. The horseradish gives them a unique and delicious flavor. I also like to add some grated cheese to the potato filling for extra richness.
Willie Gaddy
w_g@yahoo.comThese twice-baked potatoes were a hit at our dinner party! The horseradish added a nice kick of flavor that really complemented the creamy potato filling. Will definitely make these again.