Baked stuffed potatoes with horseradish cream sauce and red pepper
8 servings
135 minutes
Baked stuffed potatoes with horseradish and red pepper cream sauce is a harmony of simplicity and sophistication. This recipe is inspired by European culinary traditions that value rich flavors and comforting dishes. The crispy baked potato skin conceals a tender and aromatic filling enriched with butter, sour cream, and zesty horseradish. White pepper adds subtle spice while sweet red pepper brings light freshness. The dish's special charm comes from cooling it before re-baking, allowing the flavors to deepen. It's the perfect dish for a cozy home dinner or a festive feast, leaving a pleasant impression and a desire for more.
1
Preheat the oven to 200 degrees. Poke the potato with a fork in several places and bake for about 60 minutes until soft. Cool for 5 minutes.
- Potato: 8 pieces
2
Cut off the top third of the potato. Scoop out a small amount of flesh into bowls and remove the flesh from the cut part to create a lid.
3
In a small bowl, mix sour cream, horseradish, milk, finely chopped chives, and white pepper. Mix well.
- Sour cream: 2 jars
- Horseradish: 0.5 glass
- Milk: 0.3 glass
- Chives: 2 tablespoons
- Ground white pepper: 0.5 teaspoon
4
Mash the potato flesh, season with salt and pepper, and add 1 cup of cream with horseradish. Then add softened butter and finely chopped pepper. Mix well and fill the potato with the mixture. Place on a baking sheet, cover, and refrigerate overnight.
- Potato: 8 pieces
- Salt: 1 teaspoon
- Ground white pepper: 0.5 teaspoon
- Horseradish: 0.5 glass
- Butter: 60 g
- Red sweet pepper: 0.5 piece
5
Preheat the oven to 180 degrees. Bake the potatoes for about 45 minutes until golden brown. Before serving, sprinkle with chopped chives and red pepper.
- Chives: 2 tablespoons
- Red sweet pepper: 0.5 piece
