Devilish Twice Baked Potatoes

March 8, 2014

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

Serves: 2


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
In This Recipe


For the first bake

  1. 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

  1. 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.
  2. 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.
  3. 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.
  4. To serve, garnish each potato with sliced green onion.

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