Prep: 35 minutes
Bake: 40 minutes • Serves: 8
8 medium russet potatoes (about 4 pounds)
6 tablespoons butter, melted
1 teaspoon salt
1 teaspoon McCormick® ground black pepper
1/2 cup refrigerated prepared horseradish
1/4cup ground mustard
1 tablespoon fresh lemon juice
1/2 cup drained chopped roasted red peppers
1/2 teaspoon smoked paprika
1/4 cup chopped chives
1.Preheat oven 450°. Spray rimmed baking pan with cooking spray. Cut about 1/4-inch off both sides of each potato; leaving about ¼-inch intact on bottoms of potatoes, cut potatoes crosswise into 1/4-inch-thick slices. In 2 batches, gently separating slices, carefully rinse potatoes under cold water; drain and place upside down in 2-quart microwave-safe dish. Cook potatoes in microwave oven on high 8 minutes or until slightly soft, turning potatoes cut side up after 4 minutes.
2.Place potatoes, cut side up, on prepared pan; brush all sides of potatoes with butter and sprinkle with salt and pepper. Bake potatoes 15 minutes.
3.In small bowl, whisk horseradish, mustard and lemon juice; fold in red peppers. Spread horseradish mixture over potatoes and in between slices; sprinkle with paprika. Bake 25 minutes or until potatoes are tender, lightly browned and crisp. Brush potatoes with any remaining butter in pan; serve potatoes topped with chives.
Approximate nutritional values per serving:
279 Calories, 9g Fat (5g Saturated), 0mg Cholesterol,
694mg Sodium, 41g Carbohydrates, 4g Fiber, 3g 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.