Cheesy Horseradish Potato Skins Recipes
ROASTED POTATO SKINS WITH HORSERADISH CREAM
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F.
- Cut each potato, lengthwise, into 8 wedges. Trim all but 1/4-inch of the potato flesh with a pairing knife. Lay the skins on a baking sheet, skin side down , and spray the flesh side with the olive oil spray. Season with salt and pepper, to taste. Roast until golden and crispy, about 35 minutes.
- Meanwhile, puree the cottage cheese, sour cream, and horseradish in a blender. Transfer to a small serving bowl and season with salt and pepper, to taste. Sprinkle chives on top.
- Put hot potato wedges on a platter with the bowl of horseradish cream. Serve.
Nutrition Facts : Calories 114 calorie, Fat 3 grams, SaturatedFat 0.5 grams, Carbohydrate 16 grams, Fiber 3 grams, Protein 7 grams
HORSERADISH SCALLOPED POTATOES
If there's a horseradish lover in your family, this tasty sidedish is for you. These potatoes are wonderful along side roasted beef or pork.
Provided by Sandy in Oklahoma
Categories Potato
Time 1h55m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Lightly butter 13 x 9 x 2 glass baking dish.
- Mix cheddar cheese and Parmesan in small bowl. Arrange half of potatoes in prepared baking dish, overlapping slightly. Sprinkle with 1 teaspoons of salt and 1/4 teaspoons pepper. Sprinkle onion over, then flour. Dot with 2 tablespoons butter. Sprinkle half of cheese mixture over top. Top with remaining potatoes, 1 teaspoons salt, 1/4 teaspoons pepper and 2 tablespoons butter. Reserve remaining cheese.
- Pour milk into medium saucepan. Stir in horseradish and simmer for 5 minutes. Pour milk mixture over potatoes.Cover baking dish tightly with foil. Bake 45 minutes.
- Uncover dish. Sprinkle potatoes with reserved cheese mixture. Bake uncovered until potatoes are tender and cheese is deep golden brown, about 45 minutes longer.
- Remove from oven; let stand 15 minutes before serving.
Nutrition Facts : Calories 280.2, Fat 12.5, SaturatedFat 7.8, Cholesterol 38.5, Sodium 614.7, Carbohydrate 32.3, Fiber 3.7, Sugar 2, Protein 10.6
HORSERADISH & SOURED CREAM BAKED POTATOES
Crunchy on the outside, creamy and soft in the middle - a new take on baked potatoes
Provided by Ruth Watson
Categories Side dish
Time 1h45m
Number Of Ingredients 6
Steps:
- In the morning - preheat the oven to 220C/gas 7/fan 200C and bake the potatoes for about 1 hour until the insides are soft.
- Whisk the egg yolks, cream, 3 tbsp horseradish and 1 tbsp lemon juice in a large bowl. Cut the potatoes in half and spoon the insides into the bowl, reserving the skins.
- Mash the potato and flavourings together, then season with salt and a little pepper. Taste and add more horseradish and/or lemon juice if required. Pile the potato back into the skins, then place the potatoes on a baking tray. Loosely cover with cling film and keep them cool, not chilled.
- Half an hour before serving - dot the filling with scraps of butter and bake in the oven with the pie for 25-30 minutes until the tops are browned.
Nutrition Facts : Calories 285 calories, Fat 22 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 19 grams carbohydrates, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.21 milligram of sodium
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