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Author Notes: I love twice baked potatoes stuffed with cheese, bacon and even broccoli. They're sort of retro but oh so good! This one is a simple one with mustard, horseradish and green onion. Perfect with a grilled steak! —inpatskitchen
For the first bake
- 2 nice sized Idaho baking potatoes
- 2 tablespoons butter
- 2 teaspoons Kosher salt
- Pre heat your oven to 350F. Rub each potato with a tablespoon of butter and then sprinkle a teaspoon of salt all over. Bake for 50 to 60 minutes uncovered or until the potatoes are tender. Set aside to cool a bit.
For the second bake
- The previously baked potatoes
- 2 tablespoons softened butter
- 1/4 cup sour cream
- 1/4 cup coarse mustard (I used a Country Dijon)
- 1 teaspoon prepared horseradish
- 3 green onions thinly sliced
- Additional sliced green onion for garnish
- With a sharp knife, cut the tops off the potatoes and then scoop out the flesh of each into a bowl, creating a little"boat". Add the flesh from the tops to the bowl.
- Add the butter and sour cream to the bowl and mash the mixture with a fork, leaving a little texture to the potato. Stir in the mustard, horseradish and green onion.
- Fill the potato "boats" with mashed mixture and then bake uncovered in a pre heated 400F oven for 20 to 25 minutes until the potatoes are nice and hot.
- To serve, garnish each potato with sliced green onion.
- This recipe was entered in the contest for Your Best Recipe with Potatoes 2.0
- This recipe was entered in the contest for Your Best Recipe with Scallions
- This recipe was entered in the contest for Your Best Recipe with Mustard
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