Best Double Baked Horseradish Potatoes Recipes

Double Baked Horseradish Potatoes image

Provided by Bobby Flay

Yield 4 servings

Number Of Ingredients 10

4 large Russet potatoes, scrubbed
2 tablespoons olive oil
1 stick unsalted butter
1/2 cup milk
1/2 cup cream
1/4 cup grated fresh horseradish
Salt and pepper
Sour cream
Chives
4 tablespoons osetra caviar

Steps:

Preheat oven to 375 degrees F. Prick the surface of the potatoes a few times with a fork then rub potatoes with oil, place on a baking sheet and bake in the oven for about 1 1/2 hours, or until you can poke a thin bladed knife into them. 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 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 4 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, a tablespoon of caviar and sprinkle with chives.

Pepper Jack and Horseradish Double Baked Potatoes

Provided by Guy Fieri

Categories appetizer

Time 2h55m

Yield 8 servings

Number Of Ingredients 12

8 extra-large russet potatoes
4 tablespoons kosher salt, plus more for seasoning
1/2 pound applewood smoked bacon
1 cup chopped yellow onion
4 teaspoons diced jalapeno
4 tablespoons diced garlic
8 tablespoons butter
4 teaspoons cracked black pepper
4 tablespoons prepared horseradish
8 tablespoons sour cream
8 ounces pepper jack cheese, shredded
1 avocado, pitted, flesh diced

Steps:

Preheat oven to 350 degrees F. Scrub potatoes well to remove all dirt. Pierce with a fork, rub with kosher salt and bake on a sheet pan for 1 hour.
Meanwhile, in medium skillet over medium heat cook bacon until crisp, remove, drain on paper towels and chop. Remove all but 2 tablespoons bacon grease from the pan and heat over medium-high heat. Add onions and saute for 2 minutes. Stir in the jalapenos and saute for 2 minutes more. Add the garlic and lightly saute for 1 more minute. Set aside to cool to room temperature.
Remove potatoes from oven and let cool to a workable temperature. Slice potatoes in half, lengthwise and remove the flesh of the potato with a spoon to a bowl. Mix in butter, add pepper and salt to taste. Reserve 8 of the skin halves, discard the other 8.
Gently fold in the onion, jalapeno and garlic mixture into the potato. Combine the horseradish, sour cream, half the pepper jack cheese and the bacon; add to the potato mixture. Gently fold in the avocado.
Stuff the potatoes with mixture, top with the remaining cheese and place back in the oven on a baking sheet for 20 minutes at 350 degrees F.