Rachael Ray’s Twice-Baked Potatoes: Recipe from the God’s Love 2024 Holiday Catalog

Rachael Ray’s Twice-Baked Potatoes

Serves 4

INGREDIENTS
4 large russet potatoes
4 tbsp (½ stick) butter
¾ cup sour cream
3 tbsp prepared horseradish
¼ cup finely chopped fresh chives
Salt and freshly ground black pepper
2 cups grated or shredded sharp white cheddar cheese

METHOD
1. Preheat the oven to 400°F.

2. Wrap the potatoes individually in foil. Bake until just tender, 45 minutes to 1 hour. (Leave the oven on if serving right away).

3. Let the potatoes cool just enough to handle. Take a slice off the tops and gently scoop all the flesh into a bowl, leaving a shell or boat.

4. Add the butter to the potato flesh and mash to melt.

5. Add the sour cream, horseradish, chives, salt and pepper to taste, and 1 cup of the cheddar.

6. Stir to combine and refill the potatoes with the mixture. Top with the remaining 1 cup cheddar.

7. When ready to serve, return the stuffed potatoes to the oven and brown.