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
Ingredients
- For the first bake
-
2
nice sized Idaho baking potatoes
-
2 tablespoons
butter
-
2 teaspoons
Kosher salt
- 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
Directions
- For the first bake
-
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
-
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.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!
See what other Food52ers are saying.