I am having a hard time believing that Memorial Day weekend starts today. Somehow it completely snuck up on me, and I have made nothing red, white, and blue yet. I feel really bad about that. I live on an Army base after all. I drive by a national ceremony every day, so in some ways, I guess that every day is Memorial Day. Being up close and personal with a national cemetery is humbling. It reminds you how many have fought for our freedom. And how lucky we Americans are.
If you are having a barbecue or a get together, these twice baked potatoes are perfect to make earlier in the day and reheat when it is time for dinner. These are perfection next to a steak. I love horseradish, and I especially love it with potatoes. I add it to my mashed potatoes all the time. If you do not like it, you can just leave it out. The key to a good twice baked potato is to make sure that you season it really well. A bland potato is just not worth eating as far as I am concerned. You can also add blue cheese if have some, and it is crazy good. There are about a million ways to make a twice baked potato. Another favorite way to make them is with bacon and green onions. But really, can you go wrong stuffing anything inside a potato?
Have a wonderful Memorial Day weekend. Welcome summer!
- 4 baked potatoes
- ¾ cup sour cream
- 2 to 3 Tablespoons horseradish (it depends on how strong you like yours)
- 3 Tablespoons fresh chives
- salt and pepper
- 2 cups shredded cheddar cheese
- Slice your potatoes in half.
- Scrape the flesh out and put it into a bowl. Put the skins on a baking sheet.
- Mash the potatoes with a potato masher.
- Stir in sour cream, horseradish, chives, salt, and pepper. Give a good taste and make sure that there is enough seasoning.
- Put the mashed potatoes back into the potato skins.
- Cover with shredded cheese.
- Bake in a 375 degree oven for 20 to 30 minutes. The cheese should be melted and gooey and hot all the way through.