Stuffed Baked Potatoes With Horseradish Cream
Creamy stuffed baked potatoes with horseradish and dill offer bold flavors and comforting textures, perfect for a hearty appetizer or main dish suitable for entertaining or family dinners.
Ingredients
Instructions
- Preheat oven to 400°F.
- Pierce potatoes several times with a fork and place on an oven rack.
- Bake until crispy outside and cooked inside, about 1 hour.
- Transfer potatoes to a baking sheet and cool for 5 minutes.
- Cut off the top third of each potato.
- Scoop potato from the bottom two-thirds into a large bowl, leaving a ¼-inch thick shell.
- Scoop out the potatoes from the top third and add to the bowl.
- Discard the tops.
- Mash the potatoes with 6 tablespoons sour cream, butter, and 2 tablespoons horseradish. Season with salt and pepper.
- Spoon the mixture into the potato shells, dividing evenly.
- Mix ½ cup sour cream, 2 tablespoons horseradish, and dill in a small bowl.
- Cover and chill before serving.
Tips & Substitutions
For a creamier filling, consider adding a splash of milk or cream when mashing the potatoes. If you prefer a bit of texture, replace some sour cream with Greek yogurt. Feel free to spice things up with some diced jalapeños or crispy bacon bits in the filling. This recipe is a great way to use leftover potatoes from dishes like Mom's Vegetable Casserole.
Serving Suggestions
Serve these stuffed baked potatoes as a hearty side dish or a main course paired with a fresh salad or steamed vegetables. They also go well with grilled meats or as a comforting addition to your dinner table. Consider pairing them with Apricot Glazed Meat Loaf for a delightful meal.
Storage & Reheating
To store leftovers, place the stuffed potatoes in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350°F for about 20 minutes until heated through, or microwave them for quicker results, ensuring they are covered to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Stuffed Baked Potatoes With Horseradish Cream contains roughly 714 calories, with 10g protein, 78g carbohydrates, and 41g fat. It is an excellent source of potassium (47% of the Daily Value), iron (46% of the Daily Value), and vitamin C (36% of the Daily Value). It also contributes 8g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the filling ahead of time?
Yes, you can prepare the potato filling a day in advance. Store it in an airtight container in the refrigerator. When ready to serve, simply spoon the filling back into the potato shells and reheat before serving.
What can I substitute for horseradish?
If you prefer a milder flavor, you can substitute horseradish with prepared mustard or a bit of wasabi. For a different twist, consider using a touch of hot sauce to add some heat without the horseradish.
Can I use other types of potatoes?
While Russet potatoes are ideal for their starchy texture, you can use Yukon Gold or red potatoes if preferred. Just keep in mind that the texture may differ slightly, so adjust baking time accordingly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).