Twice-Baked Potatoes with Horseradish and Chives

Twice-Baked Potatoes with Horseradish and Chives


  • 6-8 small baking potatoes, washed
  • 2 tbsp olive oil
  • 1 tsp sea salt
  • 1/4 cup (60 mL) dairy-free margarine (e.g. Earth Balance)
  • 1/4 cup (60 mL) prepared horseradish – plain, not creamy style (check ingredients label for allergens)
  • 1 small bunch chives, finely chopped

These potatoes are downright delectable. Apparently Twice-Baked Potatoes are twice as nice.

Of course, chives and a good allergy-friendly horseradish do help to make the magic happen.

Makes: 4-6 servings
Free of: gluten and all top allergens

Photo: Chris Gonzaga



  1. Heat oven to 375 degrees F.
  2. Rub potatoes with olive oil and salt. Place on a baking sheet and bake for 45 minutes, or until cooked through.
  3. Let cool slightly. Using a sharp knife, slice off the tops or lids of each potato. Set lids aside.
  4. Scoop out the flesh from each potato, and put it in a mixing bowl. Using a fork combine with remaining ingredients.
  5. Spoon mixture into potato skins and put lids on top. Place back in the oven for 10 minutes to heat through. Serve immediately.

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