Tangy Twice-Baked Potato Bites
A sneaky surprise-delight of a dish. It's hard to have just one.
1 lb. small, whole red potatoes, or fingerlings
2 tsp. horseradish
1-2 Tbsp. mayonnaise (start with 1, add more to your taste)
1 tsp. olive oil
Salt and pepper to your taste
1 Tbsp. melted butter
Paprika, optional
Snipped chives or green onions (optional)
Bake potatoes on a parchment or foil lined baking sheet in a pre-heated 350 oven for about 15-20 minutes, or until tender (baking time will vary, depending on the size of potatoes).
Meanwhile, whisk together in a small bowl the horseradish, mayo, melted butter, salt and pepper.
While warm, cut the potatoes in half and scoop out the pulp from each potato, leaving a thin shell. Add the potato pulp to the horseradish mixture. Mash together, then fill each potato half with the mixture, mounding slightly.
Place the potatoes back on the baking sheet, sprinkle with paprika (if using), return to oven and bake for 10 min. more. Garnish with chives or onions, if using.
Recipe created or adapted by Liz Talley, Urban Graze
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