This Twice-Baked Potatoes Recipe with Horseradish and Chive will be a guaranteed hit. Nothing beats horseradish and potatoes mixed together!
If you are having a barbecue or a get-together, these twice-baked potatoes are perfect to make earlier in the day and reheat when it is time for dinner. These are perfection next to a steak. I love horseradish, and I especially love it with potatoes. I add it to my mashed potatoes all the time. If you do not like it, you can just leave it out.
The key to a good twice-baked potato is to make sure that you season it really well. A bland potato is just not worth eating as far as I am concerned.
What Are Twice Baked Potatoes?
Twice-baked potatoes are a type of baked potato dish where the potatoes are first baked until they are soft, then they are cut in half and the insides are scooped out and mashed with butter, milk, and other ingredients. The mashed potato mixture is then spooned back into the potato skins and baked again until it is hot and crispy on the outside.
Twice-baked potatoes are a popular side dish, and they are often served with a variety of toppings, such as cheese, bacon, sour cream, chives, and other herbs and spices. They are also a good way to use up leftover mashed potatoes, as the mashed potato mixture can be flavored with a variety of ingredients to create a new and tasty dish.
Recipe Variations
Twice-baked potatoes are very versatile so don’t hesitate to try out different ingredients to suit your taste buds.
Some people like to add different bacon and green onions to the filling. Those are the traditionalists. I personally like adding blue cheese to a twice-baked potato as it brings a tangy and savory flavor to the dish.
No matter how you make them, you can’t really go wrong. Just use high-quality ingredients and don’t overcook the potatoes. As long as you do this, your twice baked potatoes should turn out delicious every time.
How To Prepare Perfect Baked Potatoes
Preheat your oven to 375 F. Wash then dry your potatoes. You want them clean and clear of any dirt and debris. Using a fork, poke holes in the potatoes. This will let the steam out while they cook.
Place them on a baking sheet and bake them for 75-90 minutes. It really depends on the size of your potatoes. To test, pierce them with a fork. If they feel tender, they’re ready. If you like your potatoes golden and crispy, coat them in oil or butter.
They will be very hot once they come out of the oven so let them cool for a bit. Make sure to check my baked potato recipe.
Should You Wrap Baked Potatoes in Foil?
Wrapping them in foil helps the potatoes cook more evenly and leaves the skin crispier but doing so isn’t required. Foil can hold in moisture and steam the potatoes, which can give them a boiled potato texture, which I really dislike. If you do decide to wrap your potatoes in foil, be sure to turn them over regularly throughout the baking.
Twice-Baked Potatoes (With Horseradish and Chive)
Ingredients Â
- 4 baked potatoes*
- 3/4 cup sour cream
- 2 to 3 Tablespoons horseradish it depends on how strong you like yours
- 3 Tablespoons fresh chives
- salt and pepper
- 2 cups shredded cheddar cheese
InstructionsÂ
- Slice your potatoes in half.
- Scrape the flesh out and put it into a bowl. Put the skins on a baking sheet.
- Mash the potatoes with a potato masher.
- Stir in sour cream, horseradish, chives, salt, and pepper. Give a good taste and make sure that there is enough seasoning.
- Put the mashed potatoes back into the potato skins.
- Cover with shredded cheese.
- Bake in a 375 degree oven for 20 to 30 minutes. The cheese should be melted and gooey and hot all the way through.
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