Double-Baked Potatoes with Horseradish and Cheddar
When I was growing up, my babysitter Jennie used to make double-baked potatoes regularly, which I adored. What I didn’t realize then was that Jennie made them because they were so practical. She would prepare them early in the day and then just warm them later and that was that. If you’d like to do that with these, just give them an extra 10 minutes or so during their second bake so they’re hot through and through. I put tons of horseradish and sharp Cheddar cheese in them, plus lots of bright green scallions and parsley to make them look vaguely good for you. While they most definitely aren’t, they’re good for your spirit, and I think that counts for something. Like Jennie always says, “Child, life is short.”
- 4 baking potatoes, each about ½ pound [230 g], scrubbed
- 2 tablespoons unsalted butter, cubed
- 1 teaspoon kosher salt
- ½ cup [120 g] sour cream
- 3 tablespoons prepared white horseradish
- 1 cup [100 g] coarsely grated sharp white Cheddar cheese
- 4 scallions, tough roots and dark green tops trimmed off, white and light green parts thinly sliced
- A large handful of fresh Italian parsley leaves (a little bit of stem is fine!), finely chopped
- Preheat your oven to 425°F [220°C]. Pierce each potato with a fork or a paring knife in a few places (this will help the steam escape as they cook). Place the potatoes directly on your oven rack and bake until easily pierced with a paring knife or a thin skewer, about 1¼ hours.
- Transfer the potatoes to a cutting board but leave the oven on. Cut each potato in half lengthwise. Once they’re cool enough to handle, scoop out nearly all of the potato flesh from each potato half, leaving enough in each half to create a sturdy shell (almost like a potato boat).
- Transfer the scooped-out potato flesh to a large bowl and add the butter, salt, sour cream, horseradish, ½ cup [50 g] of the cheese, the scallions and the parsley. Use a potato masher to crush everything together well, then give the mixture a few stirs with a large spoon to make sure all the ingredients are well mixed.
- Evenly divide the mixture among the potato shells (it’s okay if they seem overstuffed; that makes them fun). Place the potatoes on a sheet pan and sprinkle the tops with the remaining ½ cup [50 g] cheese.
- Return the potatoes to the oven. Roast until the tops are golden brown and crisp, about 15 minutes. Serve hot.
- Superrich Potato Soup: Leftover double-baked potatoes can be turned into the richest soup ever. Start by finely chopping a large yellow onion and softening it with a little butter in a large pot. Add a few cups of vegetable stock. Peel off and discard the skins from whatever potatoes remain and then finely chop the potatoes and their stuffing and add to the stock. Bring to a simmer, stirring to break up the potatoes, and cook until the soup is warm and thick. If the soup is too thick, add a bit more stock. If you want it creamier (when you go all out, go!), add a splash of heavy cream. Serve hot. This is especially good if you’ve just been outdoors for a long time in cold weather.
- Crispy, Cheesy Potato Cakes: Place leftover double-baked potatoes in a bowl and use a potato masher or your hands (messy, but fun) to crush them. Use your hands to form the mixture into little patties. Dust the patties with flour and cook in a lightly buttered nonstick skillet over medium-high heat until browned on both sides, about 1½ minutes per side. Serve hot.
- Reprinted from Now & Again by Julia Turshen with permission by Chronicle Books, 2018