Many folks like to prep as much as they can prior to Thanksgiving day to cut down on the holiday kitchen chaos. The great news is that these twice baked potatoes can be made and prepped in advance where you can just bake the day of serving. To make ahead, prepare the recipe as directed below up until baking the filled potato shells. Once the shells have been filled, place in a disposable baking pan (for easy clean up!), cover in plastic wrap and refrigerate. When ready to serve, simply bake as directed below in a 350 degree preheated oven and bake for 15-20 minutes, serving hot.
Twice Baked Caramelized Onion & Horseradish Potatoes
adapted from Cooking Light
4 baking potatoes
1 teaspoon canola oil
salt to taste
1/4 cup unsalted butter, divided
4 cups chopped onions
2 teaspoons brown sugar
1 tablespooon balsamic vinegar
1/2 cup whole milk
1/4 cup Dijon mustard
1 tablespoon fresh lemon juice
2 tablespoons prepared horseradish
1 tablespoon mayonnaise
2 tablespoons chopped green onions
1/2 teaspoon salt
Preheat oven to 400 degrees. Place the potatoes on a baking sheet and rub with canola oil. Sprinkle with salt and bake in preheated oven for 1 hour.
Meanwhile, melt 1 tablespoon butter in a medium non-stick skillet over medium high heat. Add the onion and brown sugar to the pan and sauté until onions are caramelized, about 7-10 minutes. Remove from heat and stir in balsamic vinegar.
Remove the potatoes from the oven and lower the heat to 350 degrees.
Using a sharp knive, cut each potato in half lengthwise. Scoop out the insides, leaving a small rim of potato intact. Place the potato insides in a mixing bowl - be careful not to tear the potato skin shell. Place the potato shells on a baking sheet
Transfer onion mixture to the mixing bowl with the potatoes. Add the milk, mustard, lemon juice, horseradish, mayonnaise, green onions and salt to taste. Mash to combine.
Fill the potato shells with the onion and potato mixture. Place filled potato shells back into oven and bake for 15-20 minutes. Serve hot.