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Twice-baked potatoes topped with melted cheddar cheese and chives.

Twice-Baked Potatoes (With Horseradish and Chive)

Bree Hester
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American
Servings 8
Calories 242 kcal

Ingredients
  

  • 4 fully baked potatoes
  • 3/4 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

Instructions
 

  • Slice your potatoes in half.
    Baked potato halves on cutting board with cheese and cooking ingredients in background.
  • Scrape the flesh out and put it into a bowl. Put the skins on a baking sheet.
    Hollowed potato skins on a baking sheet for Twice-Baked Potatoes.
  • Mash the potatoes with a potato masher.
    Creamy mashed potatoes with a potato masher in a white bowl on a wooden countertop.
  • Stir in sour cream, horseradish, chives, salt, and pepper. Give a good taste and make sure that there is enough seasoning.
    Stirring sour cream and chives into Twice-Baked Potatoes.
  • Put the mashed potatoes back into the potato skins.
    Fluffy mashed potato stuffed baked potato halves on baking sheet.
  • Cover with shredded cheese.
    Twice-baked potatoes filled with creamy horseradish and chive mixture, topped with shredded cheddar 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.
    Four twice-baked potatoes in a blue baking dish, topped with melted cheddar and chives.

Nutrition

Calories: 242kcalCarbohydrates: 21gProtein: 9gFat: 14gSaturated Fat: 8gSodium: 214mgFiber: 2g
Keyword baked potatoes, easy side dish, twice baked potatoes
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