Time consuming, but worth it.
1) Preheat oven to 375F
2) 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.
3) Preheat the broiler.
4) Slice the top 1/3 off the potatoes, lengthwise, and carefully remove the flesh, leaving a thin layer of potato near the skin. Put the flesh in a bowl. Reserve 4 of the best skins and discard the others.
Run the potatoes through a potato ricer to get them very smooth. 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.
5) 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 creme fraiche and some chopped chives. Serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (54g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 61 | ||
Calories from Fat: 47 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.2g | 7 % | |
Saturated Fat 3g | 15 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 13.6mg | 4 % | |
Sodium 108.8mg | 4 % | |
Potassium 96.8mg | 3 % | |
Total Carbohydrate 3.1g | 1 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 2.5g | ||
Protein 1.1g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 61
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