Horseradish Twice-baked Potatoes
These horseradish twice-baked potatoes get their creaminess from butter and sour cream and a smoky tone from the hickory smoked sea salt. This, combined with the spicy and tangy horseradish, delivers a flavor-packed potato with excellent textures you will remember.
Ham and twice-baked potatoes are a match made in potato heaven. Yet when you take this spiced-up version of a potato and pair it with Cajun Root Beer Ham, you’ll transport your guests to the bayou without leaving the table.
My favorite Hickory Smoked Sea Salt is produced here in Wisconsin by a small family with a heartfelt story, Up North Longhorn Smokers. Their salts are the real deal, flavor-packed and delicious. I’ve been known to walk the room at my parties, opening the jar and having guests smell the aroma of the hickory smoked salt. ; )
As they share on their website, the ingredients are “salt, smoke, and time…that’s all we use in crafting this delicious salt.” Try it, and it will become a new staple in your pantry.
Horseradish Twice-Baked Potatoes
- 4 large russet potatoes
- ½ cup sour cream
- ¼ cup butter
- 2 tbsp hot horseradish or to taste
- 1 tsp sea salt hickory smoked
- ½ tsp white pepper
- 2 tbsp olive oil
- 1 tbsp course ground sea salt hickory smoked (optional)
- Preheat the oven to 400 °F
- Bake the potatoes for 1 hour or until the outsides crisp and the centers are soft.4 large russet potatoes
- Remove the potatoes from the oven and let them cool for 5 - 10 minutes. Horizontally, slice the tops off of the potatoes. With a spoon, carefully remove the pulp of the potato, leaving ⅓ inch of potato around the inside of the skin.
- Place the potato pulp into the ricer and press. Once you've riced the potatoes, add the ingredients and stir until just incorporated.½ cup sour cream, ¼ cup butter, 2 tbsp hot horseradish, 1 tsp sea salt
- Rub oil around the outside skin of the potato. Sprinkle the course ground hickory smoked sea salt around the potato. Repeat with the additional potatoes.
- Stuff the potatoes and bake for an additional 15 minutes. Serve warm.
De Froid Tip: Smoke
Add drama to your party by lighting up a smoking gun! It creates drama and excitement as you place your appetizers, sides, or main into the chamber. Then light the chips, and the smoke is sucked into the chamber by a small fan. Don’t worry if some smoke leaks out. It smells heavenly!
The chips I purchase come in apple, cherry, and hickory. Each has its unique taste. The horseradish twice-baked potatoes with hickory smoke would be a perfect match.
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If you love real food, take pleasure in eating, and strive for mouth-watering flavor, you have come to the right place. Here the star of the show IS the food, presenting it in a way that makes it shine.
We feature many appetizers and individual-sized recipes as a purposeful way to experience and share food.
Our mouth reacts to flavors in a transitional way. That first taste creates an exciting experience with the food’s intense flavors, textures, and visual appeal. Yet after the first few bites, our mouths and minds adjust, and that experience deadens.
Thus, the tasting experience! We served 14 consecutive courses at my last tasting party. Each was purposely selected to bring new flavors, textures, and presentations, creating surprises and wow moments throughout the night.
The recipes are documented with ingredients we love. Yet my greatest hope is to have you understand why the recipes work and eventually make them into your personal version using your favorite ingredients and presentations.