All Seasons Twice Baked Potatoes


  • 8 Yukon gold potatoes
  • Olive oil
  • Kosher salt
  • 2 T sour cream
  • 1/4 cup heavy cream
  • 5 T butter
  • 2 T chopped chives
  • 2 T horseradish
  • 1 egg yolk


Coat potatoes with olive oil and sprinkle with kosher salt. Cook on low temp for 45 minutes or until soft. Scoop potatoes from skins, reserving top for "lid." Mix heavy cream, butter and sour cream together and heat. Mix into potatoes along with other ingredients. Pipe back into potato shells, top with lids and shredded cheddar cheese and bake for another 20 minutes. Salt and pepper to taste.
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