Roasted Potato Skins With Horseradish Cream Food

CHEESY HORSERADISH POTATO SKINS

Steps:

• Preheat the oven to 350 degrees F. Pierce the potatoes a few times with a fork. Place directly on the center oven rack and bake until tender, about 1 hour. Let cool slightly.
• Increase the oven temperature to 450 degrees F. Halve the potatoes lengthwise and scoop out the flesh, leaving a 1/4-inch-thick shell; reserve half of the flesh in a bowl (save the rest for another use). Brush both sides of the potato skins with 2 tablespoons melted butter and season with salt and pepper. Arrange skin-side up on a baking sheet and bake until crisp, about 15 minutes.
• Meanwhile, mash the potato flesh with a fork; mix in the cheddar, muenster, parmesan, 2 tablespoons horseradish and the remaining 1 tablespoon melted butter. Stuff into the potato skins, return to the oven and continue baking until golden, about 8 minutes.
• Mix the sour cream with the remaining 1 to 2 tablespoons horseradish. Spoon on the potato skins and sprinkle with the scallions.

ROASTED POTATOES WITH HORSERADISH AIOLI

Steps:

• Preheat oven to 400 degrees.
• Add potatoes to a baking sheet.
• Drizzle with olive oil and sprinkle with garlic. Toss to combine (I usually just use my hands).
• Place in the oven and cook for 30 minutes.
• Take out of the oven and sprinkle with chopped parsley and salt and pepper to taste.
• Drizzle with horseradish aioli or serve it on the side. Serve immediately.
• Add horseradish, mayonnaise, lemon juice and garlic to a small bowl. Whisk to combine
• Add salt and pepper to taste.

HORSERADISH & SOURED CREAM BAKED POTATOES

Steps:

• In the morning - preheat the oven to 220C/gas 7/fan 200C and bake the potatoes for about 1 hour until the insides are soft.
• Whisk the egg yolks, cream, 3 tbsp horseradish and 1 tbsp lemon juice in a large bowl. Cut the potatoes in half and spoon the insides into the bowl, reserving the skins.
• Mash the potato and flavourings together, then season with salt and a little pepper. Taste and add more horseradish and/or lemon juice if required. Pile the potato back into the skins, then place the potatoes on a baking tray. Loosely cover with cling film and keep them cool, not chilled.
• Half an hour before serving - dot the filling with scraps of butter and bake in the oven with the pie for 25-30 minutes until the tops are browned.

STUFFED BAKED POTATOES WITH HORSERADISH CREAM

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.

STUFFED BAKED POTATOES WITH HORSERADISH CREAM

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.