© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Bobby Flay's Mesa Grill Cookbook: Explosive Flavors from the Southwestern Kitchen by Bobby Flay with Stephanie Banyas and Sally Jackson.
6 medium potatoes, scrubbed
8 tablespoons (1 stick) salted butter, cut into pieces
1½ to 2 cups whole milk or heavy cream, heated
¼ cup prepared horseradish, drained
Kosher salt and freshly ground black pepper
½ cup sour cream or crème fraîche
¼ cup chopped fresh chives
Preheat the oven to 375°F.
Place the potatoes on a baking sheet and bake until soft when pierced with a knife, 55 to 65 minutes. Remove from the oven and let cool for 5 minutes.
Preheat the broiler.
Slice the potatoes in half lengthwise and carefully remove the flesh, leaving a thin layer of potato near the skin. Put the flesh in a bowl. Reserve 8 of the best skins and discard the others. Add the butter, 1½ cups hot milk, and the horseradish to the flesh and mash until smooth, or run the potatoes through a food mill and then add the butter, milk and horseradish and stir until combined. Season with salt and pepper, and add up to ½ cup additional hot milk if needed. The potatoes should not be dry.
Fill each potato skin with the mashed potato mixture and return to the baking sheet. Broil until golden brown, 3 to 4 minutes. Top each potato half with a dollop of sour cream and some chopped chives. Serve immediately.