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Categories:Viewed: 120 - Published at: 7 years ago
Ingredients
- 2 -3 large baking potatoes
- 1/4 cup butter, sliced
- 1 tablespoon butter
- 3 tablespoons sour cream
- 2 tablespoons mayonnaise
- 1 teaspoon spicy mustard
- 1 -2 tablespoon grated horseradish (from a jar)
- 2 -4 tablespoons blue cheese, crumbles
- milk
- salt and pepper
- 1 onion, sliced very thinly and caramelized
Method
- Wash, dry, and bake potatoes for at least one hour at 350 degrees. You want the potatoes to be soft all the way through so they will be easy to scrape.
- Meanwhile, combine all remaining ingredients except milk and onions in a large bowl.
- Once potatoes are baked, cut in half lengthwise and scrape the piping hot innards into the bowl of goodness.
- Use a potato masher and enough milk to make a creamy, smooth consistency.
- Fill potato skins with the creamy potato mixture**, dot the top with the remaining 1 TBS butter, and bake for 20 minutes (or until really hot and slightly golden on top).
- Top the potatoes with caramelized onions and serve!
- **At this point, you may freeze the potatoes on a baking sheet, then wrap individually and stack in your freezer. Just remove from freezer and bake at 350 degrees until golden brown (about 45 minutes).
