Bacon Horseradish Potatoes Recipes

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HORSERADISH-BACON TWICE-BAKED POTATOES



Horseradish-Bacon Twice-Baked Potatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h40m

Yield 8 servings

Number Of Ingredients 8

5 medium russet potatoes (10 to 12 ounces each)
1 stick plus 1 tablespoon unsalted butter
1 cup sour cream
1/2 cup chopped fresh chives, plus more for topping
1/4 cup chopped fresh parsley
4 to 5 tablespoons horseradish, drained
Kosher salt and freshly ground pepper
Crumbled cooked bacon, for topping

Steps:

  • Position racks in the middle and upper third of the oven; preheat to 400 degrees F. Scrub the potatoes and dry well. Bake directly on the middle oven rack until easily pierced with a knife, 45 to 50 minutes. Remove from the oven; let cool 5 minutes.
  • One at a time, hold each potato with a kitchen towel and halve lengthwise. Scoop the flesh into a large bowl, leaving a 1/4-inch-thick shell. Discard 2 of the potato skins. Mash the flesh with 6 tablespoons butter and 3/4 cup sour cream until smooth. Stir in the chives, parsley and 2 to 3 tablespoons horseradish; season with salt and pepper. Melt the remaining 3 tablespoons butter; brush the potato skins with 1 tablespoon melted butter and season the insides with salt and pepper. Set on a baking sheet.
  • Mound the filling into the potato skins. Return to the oven on the top rack and bake until the filling starts browning and the skins are crisp, 18 to 20 minutes. Remove from the oven and drizzle with the remaining 2 tablespoons melted butter.
  • Combine the remaining 1/4 cup sour cream and 2 tablespoons horseradish in a small bowl. Top the potatoes with the horseradish cream, bacon and more chives.

BACON-HORSERADISH SMASHED POTATOES



Bacon-Horseradish Smashed Potatoes image

Horseradish and bacon make these spicy, salty, hearty potatoes just what your meal needs.

Provided by Food Network Kitchen

Time 35m

Yield 4

Number Of Ingredients 9

2 pounds small red-skinned potatoes
2 cloves garlic
1 sprig fresh thyme
Kosher salt and freshly ground black pepper
1/2 cup milk
2 tablespoons unsalted butter
2 tablespoons horseradish
2 tablespoons sour cream
2 sliced cooked bacon, crumbled

Steps:

  • Put the potatoes, garlic and thyme in a medium saucepan, cover with cold water by about an inch and season generously with salt. Bring to a simmer over medium heat and cook until the potatoes are very tender and a thin knife will easily pierce through the center of the potatoes, about 20 minutes. Drain and discard the thyme.
  • Heat the milk in a microwave-safe bowl or measuring cup in the microwave until hot, about 1 minute. Using a potato masher or large fork and adding the hot milk gradually, smash the potatoes and garlic into a chunky puree. Stir in the butter, horseradish, sour cream and bacon; season with salt and pepper.

DOUBLE BAKED HORSERADISH POTATOES



Double Baked Horseradish Potatoes image

Provided by Bobby Flay

Categories     side-dish

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.

DOUBLE BAKED HORSERADISH POTATOES



Double Baked Horseradish Potatoes image

Provided by Bobby Flay

Categories     side-dish

Yield 6 servings

Number Of Ingredients 6

3 extra large russet potatoes, baked, flesh removed and skins reserved
1/4 cup creme fraiche
1 stick unsalted butter, at room temperature
2 tablespoons prepared horseradish, drained
1/4 cup finely sliced scallion
Salt and pepper

Steps:

  • Preheat broiler. Place the warm flesh of the potatoes in a medium bowl. Add the creme fraiche, butter and horseradish and mash until smooth. Fold in the scallions and season with salt and pepper to taste. Fill 4 of the nicest remaining potato shells with the mashed potato mixture and place under the broiler. Broil until lightly golden brown.

HORSERADISH POTATO SALAD



Horseradish Potato Salad image

A creamy red potato salad with a zip of horseradish. An exciting change from the ordinary.

Provided by jandeli

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 45m

Yield 6

Number Of Ingredients 14

2 pounds red potatoes, scrubbed and cubed
¾ cup sour cream
½ cup mayonnaise
½ small red onion, chopped
1 rib celery, finely chopped
3 tablespoons white vinegar
2 tablespoons prepared horseradish
1 tablespoon dried parsley
1 teaspoon dried dill weed
1 teaspoon white sugar
½ teaspoon salt
½ teaspoon ground black pepper
4 hard-cooked eggs, chopped
4 slices cooked bacon, crumbled

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool.
  • Mix sour cream, mayonnaise, red onion, celery, vinegar, horseradish, parsley, dill, sugar, salt, and pepper together in a large bowl. Stir in cooled potatoes. Fold in eggs and bacon. Cover and chill until serving.

Nutrition Facts : Calories 262.2 calories, Carbohydrate 6.1 g, Cholesterol 160.9 mg, Fat 24.2 g, Fiber 0.7 g, Protein 5.7 g, SaturatedFat 7 g, Sodium 381 mg, Sugar 2.2 g

MASHED POTATO BACON HORSERADISH BAKE



Mashed Potato Bacon Horseradish Bake image

This is so yummy, so easy, and sure to please all those mashed potato lovers. Tastes good with grilled steak, chicken, or just about anything!

Provided by GrannyCarrie B.

Categories     Potato

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 12

4 -5 large russet potatoes
1/3 cup sour cream
1/2-3/4 cup milk
1/4 cup butter
2 tablespoons prepared horseradish
2 tablespoons olive oil
2 -4 slices bacon
1 small yellow onion
2 -4 large garlic cloves
1 tablespoon flat leaf parsley
1/2 cup mozzarella cheese
salt and pepper

Steps:

  • Peel, cube and boil potatoes in salted water. Drain and mash with sour cream, milk, and butter. Add horseradish and mix well. Chop bacon and saute in olive oil. Cook until crisp. Remove bacon from pan and add finely chopped onion and finely diced garlic. Saute until lightly browned. Finely chop parsley. Add onion, garlic, bacon, parsley, cheese, salt, and pepper to mashed potatoes. Add more milk if mixture seems too thick. Transfer mixture to a buttered casserole dish. Lightly dot with additional butter and bake at 350 degrees until top is lightly browned. Cooking time does not include boiling potatoes.
  • Substitute your favorite cheese in this recipe. Cheddar is a good one.

Nutrition Facts : Calories 613.9, Fat 32, SaturatedFat 15.1, Cholesterol 62, Sodium 336.2, Carbohydrate 70.4, Fiber 8.7, Sugar 4.4, Protein 14

HORSERADISH-CHEDDAR TWICE-BAKED POTATOES



Horseradish-Cheddar Twice-Baked Potatoes image

Make and share this Horseradish-Cheddar Twice-Baked Potatoes recipe from Food.com.

Provided by Meredith .F

Categories     Very Low Carbs

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

4 medium baking potatoes
2/3 cup reduced-fat sour cream
1/4 cup white horseradish
1 green onion, sliced
1/2 cup cheddar cheese, shredded
2 slices cooked bacon, crumbled

Steps:

  • Preheat oven to 450 degrees.
  • Microwave fork-pierced potatoes for 10-12 minutes, or until tender, turning once.
  • In a bowl mix sour cream, horseradish & green onion.
  • Cut potatoes lengthwise in half and scoop out flesh into the bowl with the sour cream, leaving a 1/4 inch thick shell.
  • Mash potato mixture and spoon back into shells.
  • Sprinkle with cheddar cheese and bacon; bake for 12-15 minutes.

Nutrition Facts : Calories 259.9, Fat 11.4, SaturatedFat 6.6, Cholesterol 35, Sodium 250.7, Carbohydrate 31.3, Fiber 3, Sugar 2.6, Protein 9

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