Hasselback Potatoes with Horseradish & Roasted Red Peppers
Prep: 20 mintues
Bake: 1 hour 15 minutes • Serves: 8
8 medium Market 32 potatoes (about 4 pounds)
1/2 cup PICS olive oil
1 teaspoon PICS salt
1 tablespoon PICS ground black pepper
1/2 cup refrigerated prepared PICS horseradish
1/4 cup coarse ground mustard
1 tablespoon fresh lemon juice
1/2 cup drained chopped PICS roasted red peppers
1/2 teaspoon smoked paprika
1/4 cup chopped chives
1. Preheat oven 350°. Spray rimmed baking pan with cooking spray. Cut crosswise slices, about 1/4- to 1/2-inch apart, into each potato, cutting only 3/4 of the way through potatoes. Rinse potatoes under cold water.
2. Place potatoes, cut side up, on prepared pan; brush cut sides of potatoes with oil, and sprinkle with salt and pepper. Bake potatoes 45 minutes.
3. In small bowl, whisk horseradish, mustard and lemon juice; fold in red peppers. Evenly spread horseradish mixture over potatoes and in between slices; sprinkle with paprika. Bake 30 minutes or until potatoes are tender. Makes 8 hasselback potatoes.
4. Serve potatoes sprinkled with chives.
Approximate nutritional values per serving (1 hasselback potato):
322 Calories, 14g Fat, 2g Saturated Fat, 0mg Cholesterol, 693mg Sodium,
41g Carbohydrates, 4g Fiber, 3g Sugars, 0g Added Sugars, 5g Protein
Chef Tip:
Potatoes can be prepared through step 2, cooled, wrapped in plastic wrap and refrigerated up to 1 day in advance. To finish preparing, let potatoes stand at room temperature 15 minutes and continue with step 3.