If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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
Egyptian Street Food at Home
Spend quality time with The Cairo Kitchen.
The Cairo Kitchen
Boost your Bagel
Fire up the grill.
Dipped Walnut Tongs
Portable picnic snacks.