Twice-Baked Potatoes With Fresh Horseradish

1. 1

   Bake Potatoes at 400 for 50-60 minutes

2. 2

   While potatoes are still hot, hold each one with a clean dishtowel and cut off about one-quarter lengthwise. With a spoon, scoop out the potatoe flesh. Add 4 T. of the butter to the potatoe flesh and mash. Stir in 1/2 c. of the Pecorino, the sour cream, half-and half, 2 T. of the horseradish, the chives, 1 t. salt and a few grinds of pepper and mix until combined. Fill skins. Cut the remaining 1 T. butter into 4 pieces and top each potato with a pat of butter. Transfer to rimmed baking sheet or dish.

3. 3

   In a small bowl, thoroughly mix the remaining 2 T. pecorino and 2 T. horseradish with fingers. Sprinkle over the potatoes. Bake until potatoes are heate through and the tops are golden brown, about 20 minutes. Spinkle with chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.