Twice-Baked Potatoes with Horseradish and Chives

Makes: 4-6 servings
Free of: gluten and all top allergens



  • 6-8 small baking potatoes, washed
  • 2 tbsp olive oil
  • 1 tsp sea salt
  • 1/4 cup (60  mL) butter alternative (e.g. Earth Balance)
  • 1/4 cup (60 mL) prepared horseradish – plain, not creamy style (check ingredients label for allergens)
  • 1 small bunch chives, finely chopped


  1. Heat oven to 375° F.
  2. Rub potatoes with olive oil and salt. Place on a baking sheet and bake for 45 minutes, or until cooked through.
  3. Let cool slightly. Using a sharp knife, slice off the tops or lids of each potato. Set lids aside.
  4. Scoop out the flesh from each potato, and put it in a mixing bowl. Using a fork combine with remaining ingredients.
  5. Spoon  mixture into potato skins and put lids on top. Place back in the oven for 10 minutes to heat through. Serve immediately.

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