Roasted Potato Skins with Horseradish Cream

From Food Network Kitchens

Rated: 4 stars out of 5Rate itRead users' reviews (4)

RECIPE
COMMENTS & REVIEWS(4)

Cook Time:
35 min
Level:
Easy
Yield:
4 servings

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Times:

Prep: 15 min
Inactive Prep: --
Cook: 35 min
Total:: 50 min

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Ingredients

3 large russet potatoes, scrubbed and dried, about 1 1/2 pounds
Olive oil spray
Kosher salt
Freshly ground black pepper
1/2 cup low-fat cottage cheese
2 tablespoons light sour cream
2 tablespoons prepared horseradish
2 tablespoons chopped fresh chives

Directions

Preheat oven to 425 degrees F.

Cut each potato, lengthwise, into 8 wedges. Trim all but 1/4-inch of the potato flesh with a pairing knife. Lay the skins on a baking sheet, skin side down , and spray the flesh side with the olive oil spray. Season with salt and pepper, to taste. Roast until golden and crispy, about 35 minutes.

Meanwhile, puree the cottage cheese, sour cream, and horseradish in a blender. Transfer to a small serving bowl and season with salt and pepper, to taste. Sprinkle chives on top.

Put hot potato wedges on a platter with the bowl of horseradish cream. Serve.

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Comments & Reviews

recipe Roasted Potato Skins with Horseradish Cream
Anonymous 08-22-2007
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Great
Rated: 5 stars out of 5

I've made these several times and they've always been a hit!
recipe Roasted Potato Skins with Horseradish Cream
Anonymous 09-21-2006
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missing numbers
Rated: 3 stars out of 5

sounded very good but unless i missed something, i dodn't see how many sevings in the recipe.
recipe Roasted Potato Skins with Horseradish Cream
Anonymous 09-11-2006
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Cream too strong
Rated: 3 stars out of 5

The potatoes were good by themselves- but the horesradish cream was way too strong for my taste.
recipe Roasted Potato Skins with Horseradish Cream
CONNIE RENO, NV 06-15-2006
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PERFECT AS A SIDE DISH !
Rated: 5 stars out of 5

I made this as a last minute side dish for company on their way over for dinner. It was perfect. I had to cook the wedges... about 50 min. I think I cut them a little to thick - but it worked out great. When I stuck the fork in them after 50 min. they fell off the fork and were golden brown. The dip was great. We put 4-5 wedges on our plate and drizzled the cream on top and wow ! wow ! everybody love it !!!Read more