Twice-Baked Potatoes with Fresh Horseradish

Twice-Baked Potatoes with Fresh Horseradish
Photo by Scott Phillips


  • Kosher salt and freshly ground black pepper
  • 5 Tbs. unsalted butter, softened
  • ¼ cup half-and-half, at room temperature
  • 2 Tbs. plus 2 tsp. finely grated fresh horseradish
  • ½ cup sour cream, at room temperature
  • ½ cup plus 2 Tbs. finely grated Pecorino Romano (¾ oz.)
  • 1 Tbs. thinly sliced chives; more for garnish
  • + 1 more ingredients
    • 4 medium russet potatoes (about 7 oz. each), scrubbed and dried

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 dishtow...

View full recipe at Fine Cooking


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