Recipe - Marin Independent Journal

Recipe

Cheesy Horseradish Potato Poppers

Makes 20 potato poppers

INGREDIENTS

Olive oil

20 round baby potatoes, 1 to 1¼ inch in diameter

Kosher salt

1/4 cup sour cream or whole-milk Greek yogurt

1/4 cup (packed) finely grated sharp cheddar cheese

2 tablespoons unsalted butter, softened

2 tablespoons (packed) finely grated fresh horseradish

1 large garlic clove, grated

1/2 teaspoon freshly ground black pepper

1/4 cup (packed) finely grated Parmigiano-Reggiano cheese, or more as needed

Fresh thyme leaves or snipped chives, for garnish

DIRECTIONS

Heat the oven to 400 degrees. Line a baking sheet with foil and lightly oil the foil.

Slice a small bit from the bottom of each potato to create a flat bottom so the potatoes will stand evenly. Slice about ¼ inch from the tops and discard the tops. Place the potatoes in a bowl. Add 1 tablespoon oil and season with salt; toss to coat.

Arrange the potatoes top-side-down on the baking sheet. Transfer to the oven and roast until tender, about 30 minutes. Remove and cool to the touch.

Using a teaspoon, gently scoop out the centers of the potatoes without piercing the bottoms. Place the potato flesh in a bowl. Add the sour cream or yogurt, cheddar cheese, butter, horseradish, garlic, 1 teaspoon salt and the pepper to the bowl. Using a fork or a potato masher, mash until well combined.

Carefully spoon the filling back into the potato shells, mounding the stuffing in the center.Arrange the potatoes, stuffed-side-up, in a large baking dish or on a rimmed baking sheet. (The potatoes may be prepared up to 6 hours in advance to this point. Cover loosely with plastic wrap and refrigerate. Let stand at room temperature 30 minutes before continuing.)

Adjust the oven to 350 degrees. Top each potato with a generous pinch of Parmigiano-Reggiano cheese. Transfer to the oven and bake until the potatoes are hot and the tops are tinged golden in spots, about 20 minutes. Serve warm, garnished with fresh thyme or chives.