Twice Baked Potatoes

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Purchase Twice Baked Potatoes

Twice Baked Potatoes :
6 medium Idaho potatoes
6 Tbs. Robert Rothschild Toasted Garlic Horseradish Dip
1/4 cup Cream or Half-and-Half, warmed
2 Tbs. Butter, melted
1/8-1/4 tsp. Salt, depending on size of potato
1 cup Sharp cheddar cheese, grated

Rub outside of potatoes with butter and sprinkle with salt. Bake at 400 degrees F for 30-45 minutes. Baking time varies with size of potato. Potatoes should be cooked completely through. Immediately after removing from oven, cut in half lengthwise. Carefully remove inside of potato leaving 1/4 inch of the potato attached to skin. Whip potatoes and add cream, butter, salt and 4 Tbs. of the Horseradish Dip. Taste to check seasonings and then stuff mixture into potato skins. Drizzle remaining Horseradish Dip on top of each stuffed potato. Place in 325 degree F oven to reheat. Add cheddar cheese the last few minutes of baking to melt cheese. Add sautéed shrimp as a delicious topping.




Purchase Twice Baked Potatoes

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