Ingredients
- 4 Large russet potatoes
- 2 tbsp Olive oil
- 2 tbsp Butter
- 1/2 cup Milk
- 1/2 cup Cream
- 1/4 cup Horseradish
- Salt and pepper
- Sour cream
- Chives
Directions
Preheat oven to 375F. Prick the surface of the potatoes a few times with a fork, then rub potatoes with oi; place on a baking sheet and bake in the oven for about 1 - 1/2 hours, or until done. Remove them from the oven and let rest 10 minutes, or until cool enough to handle.
Slice the potatoes in half vertically and carefully scrape the flesh into a medium bowl, reserving the best 4 skins. Add the butter, milk, cream and horseradish to the potatoes and mash until smooth. If the mixture is too dry, add more milk. Season well with salt and pepper to taste. Fill each of the four skins with the mashed potato mixture. Place the filled potatoes on a baking sheet and return to the oven, bake until lightly golden brown, about 8 to 10 minutes. Remove from the oven and top with a dollop of sour cream and sprinkle with chives.
Yield: 4 servings.
Print this recipe
Submitted 6/13/05.
Source: Peak of the Market
Submitted By: Teresa Johnson
techgoddess@att.net
Baked Potatoes with Horseradish