Stuffedbakedpotatoeswithhorseradishcream Recipes

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STUFFED BAKED POTATOES WITH HORSERADISH CREAM



Stuffed Baked Potatoes with Horseradish Cream image

Categories     Potato     Side     Bake     Vegetarian     Horseradish     Dill     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 5

6 large russet potatoes, rinsed, dried
6 tablespoons plus 1/2 cup sour cream
6 tablespoons (3/4 stick) butter
4 tablespoons prepared white horseradish, drained
2 tablespoons chopped fresh dill

Steps:

  • Preheat oven to 400° F. Pierce potatoes several times with fork. Place on oven rack; bake until crisp outside and cooked through, about 1 hour. Transfer to small baking sheet; cool 5 minutes. Cut off top third of potatoes. Scoop potato from bottoms into large bowl, leaving 1/4-inch-thick shell. Scoop potato from tops and add to same bowl; discard tops.
  • Mash potato with 6 tablespoons sour cream, butter and 2 tablespoons horseradish. Season with salt and pepper. Spoon into potato shells, dividing equally.
  • Mix 1/2 cup sour cream, 2 tablespoons horseradish and dill in small bowl. (Potatoes and sour cream topping can be made 1 day ahead. Cover and chill.)
  • Preheat oven to 400° F. Place potatoes in baking pan and cook until heated through and golden brown, about 50 minutes. Spoon sour cream topping on each. Serve, passing remaining sour cream topping separately.

SUPER-STUFFED BAKED POTATOES



Super-Stuffed Baked Potatoes image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 9

4 russet potatoes (about 8 ounces each)
6 tablespoons unsalted butter
1 12-ounce package kielbasa, cut into 4 pieces and halved lengthwise
2 leeks (white and light green parts only), halved and thinly sliced
1/2 small head Savoy or green cabbage, thinly sliced
Kosher salt and freshly ground pepper
1 cup shredded Gruyere cheese (about 4 ounces)
2 tablespoons chopped fresh parsley
Spicy brown or whole-grain mustard, for serving

Steps:

  • Preheat the oven to 400 degrees F. Pierce the potatoes all over with a fork; microwave, turning once, until tender, about 15 minutes.
  • Melt 1 tablespoon butter in a large skillet over medium heat. Add the kielbasa and cook, turning, until lightly browned, 5 minutes. Transfer to a plate; cover to keep warm.
  • Melt 3 tablespoons butter in the skillet. Add the leeks and cook, stirring occasionally, until softened, about 2 minutes. Add the cabbage, 2 tablespoons water, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the cabbage is tender, about 4 minutes.
  • Split the potatoes and arrange on a baking sheet. Top each with 1/2 tablespoon butter and 2 tablespoons Gruyere; fluff the insides with a fork to combine. Season with salt and pepper. Divide the kielbasa among the potatoes and top with the cabbage mixture. Toss the remaining 1/2 cup Gruyere with the parsley and sprinkle on top of the potatoes. Bake until the cheese is melted, about 10 minutes. Serve with mustard for dipping.

Nutrition Facts : Calories 757 calorie, Fat 49 grams, SaturatedFat 24 grams, Cholesterol 133 milligrams, Sodium 1291 milligrams, Carbohydrate 54 grams, Fiber 6 grams, Protein 27 grams

SUPER-STUFFED BAKED POTATOES



Super-Stuffed Baked Potatoes image

From "Cook's Country from America's Test Kitchen," episode 108, "Steakhouse Favorites."

Provided by DrGaellon

Categories     Potato

Time 1h

Yield 6 potatoes, 6 serving(s)

Number Of Ingredients 9

7 (12 ounce) russet potatoes, scrubbed
3 tablespoons unsalted butter, melted
3/4 teaspoon salt
1 (5 1/4 ounce) package boursin cheese, crumbled
1/2 cup half-and-half
3 tablespoons unsalted butter, cold
2 garlic cloves, minced
1/4 cup chopped fresh chives
1 teaspoon ground black pepper

Steps:

  • Preheat oven to 475°F.
  • Prick potatoes all over with a fork. Place on paper towel and microwave on high 20-25 minutes, turning over halfway through, until tender.
  • Slice off 1/4 of each potato, lengthwise. Let cool 5 minutes, then scoop out the flesh of the potato, leaving a 1/4" rim on all sides. After scooping out all 7 potatoes, discard one shell.
  • Brush potatoes inside and out with melted butter and place on a rack set in a baking sheet. Sprinkle with salt and bake 15 minutes until crisp.
  • In a bowl, whisk half the Boursin cheese with 1/4 c half-and-half until smooth.
  • In a small pan, melt remaining 3 tbsp butter. Saute garlic until fragrant and straw-colored, 3-5 minutes. Stir in Boursin mixture.
  • Press potato flesh through ricer or food mill. Fold in garlic-Boursin mixture, 3 tbsp chives, salt and pepper. Remove shells from oven and fill with mashed potato mixture. Top with remaining Boursin, crumbled. Bake until golden brown, 15 minutes. Sprinkle with remaining chives before serving.

CREAMY STUFFED BAKED POTATOES



Creamy Stuffed Baked Potatoes image

My mom gave me the recipe for these twice-baked potatoes, and I altered them by adding garlic, bacon and green onions. They're perfect for a potluck or even an elegant meal. My two boys absolutely love them! -Kristyn Drews, Omaha, Nebraska

Provided by Taste of Home

Categories     Side Dishes

Time 1h30m

Yield 10 servings.

Number Of Ingredients 8

5 medium baking potatoes
1/4 cup butter, softened
2 cups shredded cheddar cheese, divided
3/4 cup sour cream
1 envelope ranch salad dressing mix
1 tablespoon minced chives
1 garlic clove, minced
Crumbled cooked bacon and chopped green onion

Steps:

  • Scrub and pierce potatoes. Bake at 375° for 1 hour or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells. , In a large bowl, beat the pulp with butter. Stir in 1 cup of cheese, sour cream, salad dressing mix, chives and garlic. Spoon into potato shells. Sprinkle with remaining cheese., Place on a baking sheet. Bake at 375 ° for 15-20 minutes or until heated through. Top with bacon and green onion.

Nutrition Facts : Calories 247 calories, Fat 14g fat (10g saturated fat), Cholesterol 48mg cholesterol, Sodium 424mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 2g fiber), Protein 8g protein.

STUFFED BAKED POTATOES WITH HORSERADISH CREAM



Stuffed Baked Potatoes with Horseradish Cream image

Potatoes can be prepared a day ahead and the last 50 minutes of baking done before serving. Do not try this if you're not a horseradish fan.

Provided by BogeysMom

Categories     Potato

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 8

6 large baking potatoes, rinsed and dried
6 tablespoons sour cream
6 tablespoons butter
2 tablespoons prepared white horseradish, drained
salt and pepper
1/2 cup sour cream
2 tablespoons prepared white horseradish, drained
2 tablespoons fresh dill, chopped

Steps:

  • Preheat oven to 400.
  • Pierce potatoes with fork and bake 1 hour.
  • Remove and cool, place on baking sheet.
  • Slice skin away from top of each potato and carefully scoop out pulp, leaving 1/4 pulp in shell.
  • Be care not to tear shells.
  • Spoon pulp into mixing bowl and mash with 6 T sour cream, 6 T butter, 2 T horseradish, salt and pepper.
  • Spoon into potato shells, return to oven and bake for 50 minutes.
  • Combine topping ingredients, cover and chill until potatoes are done.
  • When potatoes are done, remove from the oven, spoon topping on each and serve.

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