Creamy Horseradish Baked Potatoes

Creamy Horseradish Baked Potatoes

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From: EatingWell Magazine, January/February 1999

Tangy horseradish-topped baked potatoes are the perfect addition to your favorite steak dinner.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 4 large russet potatoes
  • ¼ cup reduced-fat sour cream
  • 2 teaspoons prepared horseradish


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  1. Preheat oven to 400F. Scrub potatoes well and pierce in several places with a fork.
  2. Bake potatoes directly on the center rack until tender, 45 to 60 minutes.
  3. Mix sour cream and horseradish in a small bowl. Top each potato with a generous tablespoon of the mixture and serve immediately.

Nutrition information

  • Per serving: 156 calories; 2 g fat(1 g sat); 2 g fiber; 32 g carbohydrates; 4 g protein; 27 mcg folate; 6 mg cholesterol; 1 g sugars; 0 g added sugars; 58 IU vitamin A; 10 mg vitamin C; 39 mg calcium; 1 mg iron; 32 mg sodium; 735 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 2 starch

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