Stuffed Baked Potatoes with Horseradish Cream
photo by teresas
- Ready In:
- 2hrs 20mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 6 large baking potatoes, rinsed and dried
- 6 tablespoons sour cream
- 6 tablespoons butter
- 2 tablespoons prepared white horseradish, drained
- salt and pepper
-
Topping
- 1⁄2 cup sour cream
- 2 tablespoons prepared white horseradish, drained
- 2 tablespoons fresh dill, chopped
directions
- Preheat oven to 400.
- Pierce potatoes with fork and bake 1 hour.
- Remove and cool, place on baking sheet.
- Slice skin away from top of each potato and carefully scoop out pulp, leaving 1/4 pulp in shell.
- Be care not to tear shells.
- Spoon pulp into mixing bowl and mash with 6 T sour cream, 6 T butter, 2 T horseradish, salt and pepper.
- Spoon into potato shells, return to oven and bake for 50 minutes.
- Combine topping ingredients, cover and chill until potatoes are done.
- When potatoes are done, remove from the oven, spoon topping on each and serve.
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Reviews
-
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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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.
Tweaks
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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.
RECIPE SUBMITTED BY
BogeysMom
United States
I'm a Marine Corps wife and mother of two children with skin and three with fur. I consider myself a "southern cook", but I love to try new stuff, too. I'm also a registered nurse and my specialty is Neonatal ICU. We are currently stationed near Washington, DC and we really, really could not hate it more. We are not big city people. We prefer the quiet mountains of Vermont, where my husband is from. I am into my own spirituality, and love to study religions of different kinds.