Easter baked Potato

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Recipe was created in collaboration with Natureta.

As much as I like to use Horseradish in salads, I was coming up with new ways how to use it and baked potatoes seemed to be the perfect combination.
I combined it with Cheddar cheese and I played with a bit different presentation.

Easter baked Potato

Servings 12 potatoes
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes

Ingredients

Baked potato

  • 12 pcs potato medim size
  • Olive oil
  • Salt
  • 3 slices Cheddar cheese
  • Rosemary sprigs for decoration

Horseradish stuffing

Instructions

  • Wash potatoes and dry with a paper towel.
  • Preheat oven to 200 degrees and prepare baking tray with baking paper.
  • Using a shap knife make thick incisions in the potatoes (aprox. 2-3 mm), somewhere up to 1/3 deep into the potato (see the images).
  • Brush potatoes with olive oil all around and sprinkle with salt.
  • Prepare horseradish stuffing, simply mix all the ingredients together in a small bowl.
  • Cut Cheddar cheese on small pieces.
  • Use horseradish mix to stuff the potatoes. Using a small spoon try to carefully put stuffing into every second cut. Put cheese into other cuts. Some patience will be neede here.
  • Put stuffed potatoes on the baking tray and bake from 1 to 1hour 30 minutes. It depends of the size and sort of the potatoes. After one hour of baking cover potatoes with alu foil, to prevent burning on the top.
  • Serve on an oval plate, decorated with rosemary sprigs.
Course: baked, lunch, ovenbaked, picnic, Side Dish
Keyword: baked goods, cheddar, cheesecake, Easter, Horseradish, ovenbaked, potato, Sidedish
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