ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Horseradish and Chive Baked Potatoes

Photo: David Loftus
Yield Makes 6 servings

Ingredients

  • 6 medium russet potatoes, scrubbed
  • 1 cup regular or low-fat sour cream
  • 2 tablespoons prepared horseradish
  • 2 tablespoons minced fresh chives
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calcium 74 mg
  • calories 245
  • caloriesfromfat 30 %
  • carbohydrate 39 g
  • cholesterol 17 mg
  • fat 8 g
  • fiber 4 g
  • iron 2 mg
  • protein 6 mg
  • satfat 5 g
  • sodium 147 mg

How to Make It

  1. Preheat oven to 400° F. Place the potatoes directly on oven rack and bake until tender, about 1 hour. While they are baking, fold together the sour cream, horseradish, chives, salt, and pepper in a small bowl. Halve the baked potatoes and top with the sour cream mixture.