Twice-baked potatoes with horseradish and bacon
Votes: 1
Time: 1 hour 40 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Twice-baked potatoes are an appetizer made from baked potatoes, halved, filled, and baked a second time. This recipe features one of the simplest filling options, with the potato flesh mixed with sour cream, fresh herbs, and horseradish. Spoon the filling into potato skin boats and bake until golden brown. Before serving, top each serving with horseradish cream and sprinkle with crispy bacon. A perfect party treat that's always a hit with guests.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 5 medium Russet Burbank potatoes (280-300 g each)
- 110 g + 1 tbsp unsalted butter
- 1 cup sour cream
- 1/2 cup chopped fresh chives, plus extra for serving
- 1/4 cup chopped fresh parsley
- 4-5 tbsp horseradish, drain the liquid
- Crumbled fried bacon, for serving
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Recipes with similar ingredients: potato, butter, sour cream, chives, parsley, horseradish, bacon
Cooking the dish according to the recipe:
- Position oven racks in the middle and upper thirds of the oven; preheat the oven to 200°C (400°F). Wash the potatoes and dry thoroughly. Bake directly on the middle rack of the oven until tender when pierced with a knife, 40-50 minutes. Remove from the oven and let cool for 5 minutes.
- Using a kitchen towel, pick up each potato and cut it in half lengthwise. Scoop out the flesh into a large bowl, leaving a 0.5 cm thick skin. Discard 2 potato skins. Mash the flesh with 6 tablespoons butter and 3/4 cup sour cream and beat until smooth. Add the green onions, parsley, and 2-3 tablespoons horseradish; season with salt and pepper to taste. Melt the remaining 3 tablespoons butter; brush the potato skins with 1 tablespoon melted butter and sprinkle the insides with salt and black pepper. Place on a baking sheet.
- Spoon the filling into the potato skins. Return to the oven on the top rack and bake until the filling begins to brown and the skins are crisp, 18-20 minutes. Remove from the oven and drizzle with the remaining 2 tablespoons of melted butter.
- In a small bowl, combine the remaining 1/4 cup sour cream and 2 tablespoons horseradish. Top the potatoes with the horseradish cream and sprinkle with crumbled bacon and chives.
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