Everyone loves twice-baked potatoes, but in this recipe, we boost their rich, cheesy flavor with punchy, spicy fresh horseradish. It’s the ultimate steakhouse side dish, made right in your own kitchen!
Ingredients4 medium russet potatoes (about 7 oz. each), scrubbed and dried
5 Tbs. unsalted butter, softened
1/2 cup plus 2 Tbs. finely grated Pecorino Romano (3/4 oz.)
1/2 cup sour cream, at room temperature
1/4 cup half-and-half, at room temperature
2 Tbs. plus 2 tsp. finely grated fresh horseradish
1 Tbs. thinly sliced chives; more for garnish
Kosher salt and freshly ground black pepper
Position a rack in the center of the oven and heat the oven to 400°F.
Prick the potatoes a few times with a fork. Put the potatoes directly on the oven rack and bake until tender when pierced with a skewer, 50 to 60 minutes.
While the potatoes are still hot, hold each one with a clean dishtowel and cut off about one-quarter lengthwise. With a spoon, scoop the potato flesh out into a medium bowl, leaving enough on the skins that they hold their shape. Add 4 Tbs. of the butter to the potato flesh, and with a potato masher, work the potatoes until lightly mashed but not completely smooth. Stir in 1/2 cup of the pecorino, the sour cream, half-and-half, 2 Tbs. of the horseradish, the chives, 1 tsp. salt, and a few grinds of pepper and mix until combined. Mound the filling into the potatoes. Cut the remaining 1 Tbs. butter into 4 pieces and top each potato with a pat of butter. Transfer to a small rimmed baking sheet or baking dish. (The potatoes may be prepared to this point up to 6 hours ahead; cover and refrigerate. Add 5 to 10 minutes to the baking time.)
In a small bowl, thoroughly mix the remaining 2 Tbs. pecorino and 2 tsp. horseradish with your fingers. Sprinkle over the potatoes. Bake until the potatoes are heated through and the tops are golden-brown, about 20 minutes. Sprinkle with chives.
Nutrition information (per serving):
Calories (kcal): 400; Fat (g): 25; Fat Calories (kcal): 220; Saturated Fat (g): 16; Protein (g): 8; Monounsaturated Fat (g): 5; Carbohydrates (g): 37; Polyunsaturated Fat (g): 1; Sodium (mg): 550; Cholesterol (mg): 70; Fiber (g): 4; ;
Susie Middleton is editor at large for Fine Cooking magazine.
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