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Here in Northwest Arkansas it is supposed to be Spring, however it seems the snow flurries keep on coming. I thought these were fun for a wintry evening and although I served them as part of dinner,  they would be wonderful as an appetizer too – perfect to pop in your mouth.


20 baby potatoes
salt and white pepper
3/4 cup sour cream
3 tablespoons horseradish

Heat the oven to 350F.
Cut a small sliver off the bottom of potatoes, as needed, for them to stand flat when filled. Place the potatoes in a medium pot, add enough cold water to cover by 1 inch and add a generous sprinkle of salt. Bring to a boil and cook until fork tender, 10 to 12 minutes. Drain and let the potatoes sit until cool enough to handle.
Hollow out each potato, using a measuring spoon, reserving the scooped flesh in a medium bowl. Add the sour cream and the horseradish to the bowl and smash with a fork or potato masher, season with salt and white pepper.
Spoon the mashed potato mixture back into the hollowed out potatoes.
Bake on a baking sheet until heated through, about 10 to 15 minutes.

Recipe adapted from Every Day with Rachael Ray, December 2012