Classic Horseradish‑Cheddar Twice‑Baked Potatoes — Steakhouse Roast Beef Side

How to Make Classic Horseradish‑Cheddar Twice‑Baked Potatoes — Steakhouse Roast Beef Side

1. 1

   Step 1: Roast the potatoes until tender

   Preheat the oven to 400°F (200°C). Scrub the russets dry, prick a couple of times with a fork, rub with olive oil and sprinkle with 1 teaspoon of the kosher salt. Arrange directly on a rimmed baking sheet and roast 60–70 minutes, until a skewer or knife slides into the center with little resistance. (Tip: for busy nights you can par-bake the potatoes earlier in the day, cool, then finish later.)

   For this step

   • 6 mediumMedium russet potatoes
   • 1 tbspOlive oil
   
2. 2

   Step 2: Halve, scoop and mash with butter

   Let the potatoes cool 8–10 minutes until they’re cool enough to handle. Cut each potato lengthwise and scoop the flesh into a large bowl, leaving intact skins on the pan. Add the unsalted butter to the hot potato flesh and gently mash with a potato masher or fork until mostly smooth but still a little textured — avoid overworking to prevent gluey potatoes.

   For this step

   • 6 tbspUnsalted butter
   
3. 3

   Step 3: Enrich with cream, horseradish, cheddar and chives

   Warm the heavy cream (microwave or stovetop) and fold it into the mashed potato along with the prepared horseradish, optional sour cream, shredded sharp cheddar, chopped chives and the remaining salt and black pepper to taste. Stir until combined and creamy; add a splash more warm cream if the filling is too stiff. Taste and adjust horseradish and salt — the tang should cut through the richness without overpowering.

   For this step

   • 1/2 cupHeavy cream, warmed
   • 3 tbspPrepared horseradish (adjust to taste)
   • 1 1/2 cupsSharp cheddar, shredded
   • 1/4 cupSour cream (optional, for tang and extra creaminess)
   • 2 tbspFresh chives, finely chopped
   • 1 tspFreshly ground black pepper
   
4. 4

   Step 4: Refill the skins and top

   Spoon the potato-cheese mixture back into the reserved skins, mounding slightly. Sprinkle a little extra shredded cheddar on top of each potato and dot with a small bit of butter or brush the skins with a touch more olive oil for extra crispness.
   
5. 5

   Step 5: Bake until golden and bubbling

   Increase the oven to 425°F (220°C) and bake the filled potatoes 15–20 minutes, until heated through, cheese is melted and edges are golden. For a browned top, broil 1–2 minutes, watching carefully. If baking from refrigerated (see make-ahead), allow a few extra minutes until center reaches piping hot.
   
6. 6

   Step 6: Make-ahead, texture tips, and pairing notes

   Make-ahead options: you can roast the potatoes and refrigerate whole for up to 24 hours, or assemble the filled skins (covered) and refrigerate for up to 24 hours; bake 25–35 minutes from chilled at 400°F until hot. Texture tips: for silkier filling, push hot potato flesh through a ricer or food mill before adding dairy; for a heartier texture, mash by hand and fold ingredients gently. Pairing: serve warm with roast beef, prime rib or a grilled steak — the horseradish-cheddar tang complements beef and stands up to pan sauces or au jus. Garnish with extra chives and a spoonful of horseradish cream if you like an extra kick.
   

1. Preheat the oven to 400°F (200°C). Scrub the russets dry, prick a couple of times with a fork, rub with olive oil and sprinkle with 1 teaspoon of the kosher salt. Arrange directly on a rimmed baking sheet and roast 60–70 minutes, until a skewer or knife slides into the center with little resistance. (Tip: for busy nights you can par-bake the potatoes earlier in the day, cool, then finish later.)
2. Let the potatoes cool 8–10 minutes until they’re cool enough to handle. Cut each potato lengthwise and scoop the flesh into a large bowl, leaving intact skins on the pan. Add the unsalted butter to the hot potato flesh and gently mash with a potato masher or fork until mostly smooth but still a little textured — avoid overworking to prevent gluey potatoes.
3. Warm the heavy cream (microwave or stovetop) and fold it into the mashed potato along with the prepared horseradish, optional sour cream, shredded sharp cheddar, chopped chives and the remaining salt and black pepper to taste. Stir until combined and creamy; add a splash more warm cream if the filling is too stiff. Taste and adjust horseradish and salt — the tang should cut through the richness without overpowering.
4. Spoon the potato-cheese mixture back into the reserved skins, mounding slightly. Sprinkle a little extra shredded cheddar on top of each potato and dot with a small bit of butter or brush the skins with a touch more olive oil for extra crispness.
5. Increase the oven to 425°F (220°C) and bake the filled potatoes 15–20 minutes, until heated through, cheese is melted and edges are golden. For a browned top, broil 1–2 minutes, watching carefully. If baking from refrigerated (see make-ahead), allow a few extra minutes until center reaches piping hot.
6. Make-ahead options: you can roast the potatoes and refrigerate whole for up to 24 hours, or assemble the filled skins (covered) and refrigerate for up to 24 hours; bake 25–35 minutes from chilled at 400°F until hot. Texture tips: for silkier filling, push hot potato flesh through a ricer or food mill before adding dairy; for a heartier texture, mash by hand and fold ingredients gently. Pairing: serve warm with roast beef, prime rib or a grilled steak — the horseradish-cheddar tang complements beef and stands up to pan sauces or au jus. Garnish with extra chives and a spoonful of horseradish cream if you like an extra kick.