Pepper Jack And Horseradish Double Baked Potatoes Big Dunkee Food

DOUBLE BAKED HORSERADISH POTATOES

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.

HORSERADISH-BACON TWICE-BAKED POTATOES

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.

DOUBLE BAKED HORSERADISH POTATOES

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.

CAMPFIRE (OR OVEN) PEPPER JACK AND BACON POTATOES

Steps:

• In a foil pan, add half of the butter.
• Add potatoes, onions, garlic, bacon, and remaining butter to foil pan.
• Cover with aluminum foil and put on campfire.
• Let potatoes cook for 30 minutes, stirring occasionally.
• Top with cheese and cook additional 15 minutes, or until potatoes are soft throughout.

HORSERADISH-CHEDDAR TWICE-BAKED POTATOES

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.

PEPPER JACK POTATOES

Steps:

• Combine potatoes and onions.
• Mix together butter and spices, drizzle over potatoes and onions.
• Toss to coat.
• In a 2 quart oval with flat bottom (or something similar) dish spread half the potatoe mixture top with half the cheese repeat one more time.
• Bake 40-45 mins in 400 degree oven uncovered.
• *I did not have any pepper jack cheese but did have some peppers and jack cheese so i chopped up the peppers grated the jack cheese and subbed this for pepper jack cheese.