TWICE-BAKED POTATOES WITH FRESH HORSERADISH

TWICE-BAKED POTATOES WITH FRESH HORSERADISH image

Categories Potato

Yield 4

Number Of Ingredients 8

4 medium russet potatoes
5 T. unsalted butter, softened
1/2 c. plus 2 T. finely grated Pecorino Romano
!/2 c. sour cream, at rooom temperature
1/4 c. Half-and-half, at room temperature
2 T. plus 2 t. finely grated horseradish
1 T. thinly sliced chives; more for garnish
Kosher salt and fresly ground black pepper

Steps:

Bake Potatoes at 400 for 50-60 minutes While potatoes are still hot, hold each one with a clean dishtowel and cut off about one-quarter lengthwise. With a spoon, scoop out the potatoe flesh. Add 4 T. of the butter to the potatoe flesh and mash. Stir in 1/2 c. of the Pecorino, the sour cream, half-and half, 2 T. of the horseradish, the chives, 1 t. salt and a few grinds of pepper and mix until combined. Fill skins. Cut the remaining 1 T. butter into 4 pieces and top each potato with a pat of butter. Transfer to rimmed baking sheet or dish. In a small bowl, thoroughly mix the remaining 2 T. pecorino and 2 T. horseradish with fingers. Sprinkle over the potatoes. Bake until potatoes are heate through and the tops are golden brown, about 20 minutes. Spinkle with chives.