I love potatoes almost as much as I love pasta. While they are available all year round, there are some amazing spuds to be found in the farmers markets and CSA boxes right now. When I think of twice-baked potatoes, i think of potatoes stuffed with bacon, cheddar and chives. As I was flipping through Bobby Flay's latest cookbook for a killer steak recipe, I stumbled upon this side dish. The horseradish delivers a clean flavor, while complimenting these hearty vegetables. It was nice to feel the warmth of the stove and the aroma of the baked potatoes cooking within.
From the cookbook: Bobby Flay's Mesa Grill Cookbook: Explosive Flavors from the Southwestern Kitchen by Bobby Flay with Stephanie Banyas and Sally Jackson.
Serves 4
- 6 medium potatoes, scrubbed
- 8 tablespoons (1 stick) salted butter, cut into pieces
- 1 1/2 to 2 cups whole milk or heavy cream, heated
- 1/4 cup prepared horseradish, drained
- Kosher salt and freshly ground black pepper
- 1/2 cup sour cream or creme fraiche
- 1/4 cup chopped fresh chives
Preheat the over to 375 degrees F.
Place the potatoes on a baking sheet and bake until soft when pierced with a knife, 55 to 65 minutes. Remove from the oven and let cool for 5 minutes.
Preheat the broiler.
Slice the potatoes in half lengthwise and carefully remove the flesh, leaving a thin layer of potato near the skin. Put the flesh in a bowl. Reserve 8 of the best skins and discard the others. Add the butter, 1 1/2 cups hot milk, and the horseradish to the flesh and mash until smooth, or run the potatoes through a food mill and then add the butter, milk and horseradish and stir until combined. Season with salt and pepper, and add up to 1/2 cup additional hot milk if needed. The potatoes should not be dry.
Fill each potato skin with the mashed potato mixture and return to the baking sheet. Broil until golden brown, 3 to 4 minutes. Top each potato half with a dollop of sour cream and some chopped chives. Serve immediately.
From the cookbook: Bobby Flay's Mesa Grill Cookbook: Explosive Flavors from the Southwestern Kitchen by Bobby Flay with Stephanie Banyas and Sally Jackson.
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Reader Comments (Page 1 of 1)
10-07-2008 @ 1:49PM
Rick said...
The horseradish sound great, but I still need the bacon. Thanks for the recipe.
Reply
10-07-2008 @ 2:52PM
Gobo said...
No need for bacon with something as strongly flavored as this. The smoky savory bacon flavor wouldn't even register.
Reply