Get ready to transform the ordinary potato into an extraordinary culinary masterpiece that will have your dinner guests begging for seconds! These Horseradish Dill Twice Baked Stuffed Potatoes are not just a side dish – they're a flavor explosion that combines creamy, tangy, and herbaceous notes in every single bite. Imagine crispy potato skins filled with a luxurious mixture that brings together the sharp kick of horseradish, the fresh brightness of dill, and the melty comfort of cheddar cheese – this recipe is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 large russet potatoes
- 1/2 cup sour cream
- 1/4 cup horseradish
- 1/4 cup chopped fresh dill
- 1/2 cup shredded cheddar cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Wash the russet potatoes thoroughly and pat them dry with paper towels.
- Pierce each potato several times with a fork to allow steam to escape during baking. Rub the potatoes with olive oil and sprinkle with salt.
- Place potatoes directly on the middle oven rack and bake for 50-60 minutes, or until they are tender when pierced with a knife and the skin is crispy.
- Remove potatoes from the oven and let them cool for 10 minutes until they are safe to handle. Slice each potato lengthwise and carefully scoop out the interior, leaving a thin layer of potato attached to the skin to maintain the shell's structure.
- In a mixing bowl, combine the scooped potato flesh, sour cream, horseradish, chopped fresh dill, shredded cheddar cheese, salt, and pepper. Mash and mix until well combined and creamy.
- Spoon the potato mixture back into the potato skins, mounding the filling slightly. Sprinkle additional cheese on top if desired.
- Return the stuffed potatoes to the oven and bake for an additional 15-20 minutes, or until the tops are golden brown and the cheese is melted.
- Remove from the oven and let rest for 5 minutes. Garnish with additional fresh dill if desired, and serve hot.
Tips
- Choose large, uniform russet potatoes for the best presentation and consistent cooking.
- Don't skip piercing the potatoes – this prevents them from potentially exploding in the oven.
- Let potatoes cool slightly before scooping to make handling easier and prevent burning.
- For extra creaminess, warm your sour cream and cheese before mixing with potato flesh.
- Use fresh dill if possible – it makes a huge difference in flavor compared to dried herbs.
- For a crispy top, consider broiling the potatoes for the last 2-3 minutes of the final bake.
- These potatoes can be prepared ahead of time and reheated, making them perfect for meal prep or entertaining.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 12g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 40mg
