Horseradish-Bacon Twice-Baked Potatoes

The recipe Horseradish-Bacon Twice-Baked Potatoes can be made in roughly 1 hour and 40 minutes. For $1.05 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This side dish has 394 calories, 8g of protein, and 26g of fat per serving. This recipe serves 8. It is brought to you by Foodnetwork. If you have bacon, kosher salt, horseradish, and a few other ingredients on hand, you can make it. This recipe is liked by 145 foodies and cooks. It is a good option if you're following a gluten free diet. Taking all factors into account, this recipe earns a spoonacular score of 49%, which is good. Users who liked this recipe also liked Bacon-Horseradish Potatoes, Twice-Baked Potatoes with Horseradish & Caviar, and twice-baked potatoes with fresh horseradish.

Servings: 8

Preparation duration: 30 minutes

Cooking duration: 70 minutes

 

Ingredients:

Crumbled cooked bacon, for topping

1 stick plus 1 tablespoon unsalted butter

1/2 cup chopped fresh chives, plus more for topping

1/4 cup chopped fresh parsley

4 to 5 tablespoons horseradish, drained

Kosher salt and freshly ground pepper

5 medium russet potatoes (10 to 12 ounces each)

1 cup sour cream

Equipment:

oven

knife

kitchen towels

baking sheet

bowl

Cooking instruction summary:

Position racks in the middle and upper third of the oven; preheat to 400 degrees F. Scrub the potatoes and dry well. Bake directly on the middle oven rack until easily pierced with a knife, 45 to 50 minutes. Remove from the oven; let cool 5 minutes. One at a time, hold each potato with a kitchen towel and halve lengthwise. Scoop the flesh into a large bowl, leaving a 1/4-inch-thick shell. Discard 2 of the potato skins. Mash the flesh with 6 tablespoons butter and 3/4 cup sour cream until smooth. Stir in the chives, parsley and 2 to 3 tablespoons horseradish; season with salt and pepper. Melt the remaining 3 tablespoons butter; brush the potato skins with 1 tablespoon melted butter and season the insides with salt and pepper. Set on a baking sheet. Mound the filling into the potato skins. Return to the oven on the top rack and bake until the filling starts browning and the skins are crisp, 18 to 20 minutes. Remove from the oven and drizzle with the remaining 2 tablespoons melted butter. Combine the remaining 1/4 cup sour cream and 2 tablespoons horseradish in a small bowl. Top the potatoes with the horseradish cream, bacon and more chives. Photograph by Ryan Liebe

 

Step by step:


1. Position racks in the middle and upper third of the oven; preheat to 400 degrees F. Scrub the potatoes and dry well.

2. Bake directly on the middle oven rack until easily pierced with a knife, 45 to 50 minutes.

3. Remove from the oven; let cool 5 minutes.

4. One at a time, hold each potato with a kitchen towel and halve lengthwise. Scoop the flesh into a large bowl, leaving a 1/4-inch-thick shell. Discard 2 of the potato skins. Mash the flesh with 6 tablespoons butter and 3/4 cup sour cream until smooth. Stir in the chives, parsley and 2 to 3 tablespoons horseradish; season with salt and pepper. Melt the remaining 3 tablespoons butter; brush the potato skins with 1 tablespoon melted butter and season the insides with salt and pepper. Set on a baking sheet.

5. Mound the filling into the potato skins. Return to the oven on the top rack and bake until the filling starts browning and the skins are crisp, 18 to 20 minutes.

6. Remove from the oven and drizzle with the remaining 2 tablespoons melted butter.

7. Combine the remaining 1/4 cup sour cream and 2 tablespoons horseradish in a small bowl. Top the potatoes with the horseradish cream, bacon and more chives.

8. Photograph by Ryan Liebe


Nutrition Information:

Quickview
334k Calories
7g Protein
19g Total Fat
34g Carbs
5% Health Score
Limit These
Calories
334k
17%

Fat
19g
31%

  Saturated Fat
11g
72%

Carbohydrates
34g
11%

  Sugar
2g
3%

Cholesterol
52mg
17%

Sodium
479mg
21%

Get Enough Of These
Protein
7g
14%

Vitamin K
40µg
39%

Vitamin B6
0.68mg
34%

Potassium
854mg
24%

Vitamin C
16mg
20%

Phosphorus
164mg
16%

Vitamin A
803IU
16%

Manganese
0.31mg
15%

Vitamin B1
0.2mg
13%

Vitamin B3
2mg
13%

Magnesium
50mg
13%

Fiber
2g
11%

Copper
0.21mg
10%

Iron
1mg
10%

Folate
36µg
9%

Vitamin B2
0.14mg
8%

Vitamin B5
0.75mg
7%

Selenium
5µg
7%

Calcium
68mg
7%

Zinc
0.95mg
6%

Vitamin E
0.52mg
3%

Vitamin B12
0.19µg
3%

Vitamin D
0.35µg
2%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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