Baked potatoes stuffed with cheese and horseradish
Votes: 2
Time: 1 hour 40 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Baked potatoes stuffed with cheese and horseradish - a detailed recipe.
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:
We recommend
Recipes with similar ingredients: potato, cheddar cheese, Munster cheese, Parmesan cheese, horseradish, sour cream, green onions
Cooking the dish according to the recipe:
- Preheat oven to 180°C. Prick the potatoes several times with a fork. Place the potatoes on a baking sheet and bake in the oven until softened, about 1 hour. Cool slightly.
- Increase the oven temperature to 230°C. Cut the potatoes in half lengthwise and scoop out the flesh with a spoon, leaving about 1 cm of flesh near the skin; transfer half of the flesh to a bowl (the remaining flesh can be used in other recipes).
Brush the potato skins with 2 tablespoons of melted butter and season with salt and pepper. Place the potatoes skin-side up on a baking sheet and bake until crisp, about 15 minutes. - Meanwhile, mash the potato flesh with a fork; stir in the Cheddar, Muenster, Parmesan, 2 tablespoons horseradish, and the remaining 1 tablespoon melted butter. Stuff the potatoes with the mixture, return to the oven, and continue baking until golden brown, about 8 minutes.
- Mix the sour cream with the remaining 1-2 tablespoons of horseradish. Spread the mixture over the potatoes and sprinkle with green onions.
Categories:
Similar recipes
