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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