Twice-Baked Potatoes with Onion Horseradish Filling
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This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 173173 cal |
| pro | 5 g5g pro |
| total fat | 7 g7g total fat |
| sat. fat | 5 g5g sat. fat |
| carb | 23 g23g carb |
| fibre | 2 g2g fibre |
| chol | 20 mg20mg chol |
| sodium | 218 mg218mg sodium |
| potassium | 583 mg583mg potassium |
| % RDI: | - |
| calcium | 88 calcium |
| iron | 88 iron |
| vit A | 77 vit A |
| vit C | 2323 vit C |
| folate | 55 folate |
Look for light sour cream with just milk and cultures on the ingredient list; it has the great tang, flavour and loose consistency that is suited for this recipe. Roast beef or pan-fried steak are natural accompaniments.
Ingredients
- 4 russet potatoes , (about 1-3/4 lb/875 g), scrubbed4 russet potatoes, (about 1-3/4 lb/875 g), scrubbed
- 1 cup light sour cream 1 cup light sour cream
- 1/4 cup minced green onions 1/4 cup minced green onions
- 1/4 cup finely grated fresh horseradish roots 1/4 cup finely grated fresh horseradish roots
- 1/4 cup butter , melted1/4 cup butter, melted
- 1/2 tsp salt 1/2 tsp salt
- 1/4 tsp pepper 1/4 tsp pepper
Preparation
With fork, prick each potato in several places. Bake in 400°F (200°C) oven until tender, 50 to 60 minutes. Let cool enough to handle.
Cut lengthwise in half; scoop flesh into bowl, leaving 1/4-inch (5 mm) thick shells. Arrange shells on baking sheet.
Press potato flesh through ricer into large bowl or mash. Stir in sour cream, green onions, horseradish, butter, salt and pepper until smooth. Spoon about 1/2 cup (125 mL) into each potato shell. (Make-ahead: Refrigerate in airtight container for up to 24 hours; add 10 minutes to baking time.)
Bake on baking sheet in 400°F (200°C) oven until hot and browned on top, 20 to 25 minutes.
Cut lengthwise in half; scoop flesh into bowl, leaving 1/4-inch (5 mm) thick shells. Arrange shells on baking sheet.
Press potato flesh through ricer into large bowl or mash. Stir in sour cream, green onions, horseradish, butter, salt and pepper until smooth. Spoon about 1/2 cup (125 mL) into each potato shell. (Make-ahead: Refrigerate in airtight container for up to 24 hours; add 10 minutes to baking time.)
Bake on baking sheet in 400°F (200°C) oven until hot and browned on top, 20 to 25 minutes.
Source : Canadian Living Magazine: December 2009
- Keywords : Christmas; Sides; Potatoes; Sour Cream; Green onions; Bake; Make-Ahead; 200 calories;
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