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    You are in: Home / Recipes / Stuffed Baked Potatoes with Horseradish Cream Recipe
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    Stuffed Baked Potatoes with Horseradish Cream

    Stuffed Baked Potatoes with Horseradish Cream. Photo by TeresaS

    1/1 Photo of Stuffed Baked Potatoes with Horseradish Cream

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 20 mins

    30 mins

    1 hrs 50 mins

    Bogey'sMom's Note:

    Potatoes can be prepared a day ahead and the last 50 minutes of baking done before serving. Do not try this if you're not a horseradish fan.

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    Units: US | Metric

    • 6 large baking potatoes, rinsed and dried
    • 6 tablespoons sour cream
    • 6 tablespoons butter
    • 2 tablespoons prepared white horseradish, drained
    • salt and pepper


    • 1/2 cup sour cream
    • 2 tablespoons prepared white horseradish, drained
    • 2 tablespoons fresh dill, chopped


    1. 1
      Preheat oven to 400.
    2. 2
      Pierce potatoes with fork and bake 1 hour.
    3. 3
      Remove and cool, place on baking sheet.
    4. 4
      Slice skin away from top of each potato and carefully scoop out pulp, leaving 1/4 pulp in shell.
    5. 5
      Be care not to tear shells.
    6. 6
      Spoon pulp into mixing bowl and mash with 6 T sour cream, 6 T butter, 2 T horseradish, salt and pepper.
    7. 7
      Spoon into potato shells, return to oven and bake for 50 minutes.
    8. 8
      Combine topping ingredients, cover and chill until potatoes are done.
    9. 9
      When potatoes are done, remove from the oven, spoon topping on each and serve.

    Ratings & Reviews:

    • on February 07, 2009


      I first tried this recipe when it came out in the Bon Appetit magazine November 1994 issue. I add a bit of garlic powder to mine. I also add a bit more sour cream and 2 Tb. of milk to the mixture for added moisture. These are very forgiving, I have warmed them back up alongside a roast at 400 degrees for only 35 minutes and they turn out just fine. I have used chives or green onion tops instead of the dill when I didn't have any dill on hand. If you like horseradish, you will really enjoy these. Thanks for posting, Bogey'sMom.

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    • on March 01, 2008


      We really enjoyed this. I cut the recipe down to serve two. I also used extra hot horseradish. This dish has a wonderful kick to it. I have never drained prepared horseradish before and didn't think there was any extra liquid but there was. The only real change I did was used dried dill cuz I didn't have fresh on hand. Will be making again. Thanks Bogey'sMom for posting.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Stuffed Baked Potatoes with Horseradish Cream

    Serving Size: 1 (205 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 303.5
    Calories from Fat 164
    Total Fat 18.2 g
    Saturated Fat 11.4 g
    Cholesterol 44.2 mg
    Sodium 135.8 mg
    Total Carbohydrate 32.6 g
    Dietary Fiber 3.0 g
    Sugars 2.1 g
    Protein 4.0 g

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