Twice-Baked Potatoes with Horseradish and Chives

Serves 4-6
Free of: gluten and all top allergens

Ingredients

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

Method

1. Heat oven to 375° 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. Serve immediately.

Recipe by Simon Clarke

First published in Allergic Living magazine.
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