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Horseradish Stuffed Baked Potatoes

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“These sounded so great that we tried them for lunch for just a few of us, and the concensus was "really very good."”
1hr 30mins

Ingredients Nutrition


  1. Preheat oven to 375º.
  2. Pierce potatoes several times with a fork.
  3. Bake about 1 hour, or until crisp outside and cooked through.
  4. Transfer to a baking sheet and cool 5 minutes.
  5. Cut off top third of potatoes.
  6. Scoop out potato from bottoms into a bowl, leaving 1/4" thick shell.
  7. Scoop potato from tops and add to same bowl.
  8. Discard tops.
  9. Mash potato with half of sour cream, half the horseradish and butter.
  10. Season with salt, pepper, and garlic powder, to taste.
  11. Spoon into potato shells, dividing equally.
  12. Mix remaining sour cream and horseradish in a bowl.
  13. Stir in dill, and top with crsipy bacon.(Potatoes and sour cream topping can be made 1 day ahead. Cover and chill.).
  14. Preheat oven to 400º.
  15. Place potatoes in baking pan and bake about 50 minutes if chilled, 20 minutes if not, or until heated through and golden brown.
  16. Spoon sour cream topping on each.

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