Thursday, October 6, 2011

Horseradish Cream Twice Baked Potatoes

It takes just a little extra effort to turn ordinary baked potatoes into extraordinary baked potatoes! These have a bit of a kick, just the way I like it! If you wan't to switch it up a bit give these a try.


6 whole Russet Potatoes, Scrubbed Clean
¼ cups Horseradish Cream Sauce (I Use Boars Head)
¼ cups Pepperjack Cheese Grated
¼ cups Cheddar Cheese, Grated
1 Tablespoon Butter
½ cups Sour Cream
¼ teaspoons Garlic Powder
½ teaspoons Salt
¼ teaspoons Pepper

Preparation Instructions

Preheat oven to 400 degrees (F).
Place potatoes in a baking dish. Pierce potatoes with a fork. Bake 1 hour until cooked through or you can also microwave on potato setting for about 12 minutes. Allow potatoes to cool so they can be handled.
Once the potatoes are cooled, slice in half lengthwise and scoop out insides. Add the potato insides to a mixing bowl and add all remaining ingredients. Stir well and then return the mixture into the potato skins and bake until golden brown about 25 minutes.


  1. Ooh! Cheesy potatoes! Now who could say no to that?

  2. Wow, what a texture you've captured in your photography! I'll bet the horseradish kick truly satisfies.