Twice Baked Potatoes with Fresh Horseradish

By lovemygolden

Ingredients

• russet potatoes horseradish pecorino butter sour cream half-and-half chives kosher salt black peppercorns
• 4 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

Details

Servings 4
Adapted from finecooking.com

Preparation

Step 1

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.