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
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.