Cheddar Horseradish Potatoes
shared by Jennifer
Cheddar Horseradish Potatoes
shared by Jennifer
Details:
-
PT15M
- Prep Time: 15 Minutes PT55M
- Cook Time: 55 Minutes PT1H10M
- Total Time: 1 Hour 10 Minutes
- Difficulty: Intermediate
- Serves: 4 servings
- Cuisine: American
Working with one potato at a time, cut a thin slice lengthwise from one side of potato so it will lay flat on cutting board. Lay two wooden spoons or chops
Ingredients:
- (8 oz.) russet or Yukon gold potatoes, scrubbed, dried
- 1-1/2 Tbsp. olive oil or melted butter
- 1-7/8 cups (7.5 oz.) Sargento® Shredded 4 State Cheddar® Cheese
- 1/2 cup thinly sliced green onions
- 1/4 cup bottled creamy horseradish sauce
- Sour cream (optional)
Directions:
- Working with one potato at a time, cut a thin slice lengthwise from one side of potato so it will lay flat on cutting board. Lay two wooden spoons or chopsticks parallel to each other on cutting board and arrange potato lengthwise between them. Holding spoons against potato, make crosswise cuts, 1/8-inch apart down to spoons. Do not cut ends of potato all the way down or slices will fall off. Place potatoes on parchment or foil-lined baking sheet. Brush oil or butter over potatoes.
- Bake in preheated 400°F oven until tender, about 45 minutes.
- Meanwhile, combine cheese, green onions and horseradish sauce; mix well. Remove potatoes from oven; carefully spoon most of cheese mixture in-between potato slices. Spread remaining mixture over tops of potatoes.
- Return to oven and bake 8 to10 minutes or until cheese is melted and golden brown. Serve with sour cream if desired.