Twice Baked Potato with Chive, Horseradish & Crème Fraiche

A deliciously creamy twice baked potato with a little extra kick from the Donegal Rapeseed Oil Company.

Irish weather means that we’re constantly in need of some heart-warming comfort food. This is the ideal lunch or dinner treat, and is perfect served with a light salad. Cooked up by the masterminds at Donegal Rapeseed Oil, this twice-baked potato has a little kick to it. Enjoy the familiar creaminess of the crème fraiche and chives, with the added flavour of some horseradish.
  1. Bake the large baked potato without foil for approximately 50-60 minutes at 170°C. Remove from the oven when a cocktail stick passes through the potato with ease.
  2. Let rest for 10 minutes. Now slice the cap off the potato lengthwise. Take approximately a quarter of the potato off the cap.
  3. Using a spoon, scoop the potato from the cap and place in a large bowl.
  4. Set aside.
  5. Now scoop the inside from the remaining potato being careful to leave 1-2cm depth of the potato on the inside.
  6. You’re basically creating a bowl from the baked potato and you want to leave just enough skin so that the potato can stand alone on a plate without falling in on itself.
  7. Add the scooped out potato to the bowl with the potato from the cap.
  8. Add all the remaining ingredients and seasoning to taste.
  9. Now spoon the mixture back into the hollowed out baked potato.
  10. Pack it up loosely so as to give a pyramid effect and then gently even it out towards the sides.
  11. Place in a pre-heated oven at 180°C and bake until brown crispy edges appear (approximately 6 minutes).
  12. Remove and serve with crisp garden leaves and a dollop of aioli or garlic mayonnaise.


Nice and simple, you will be sure to impress with this easy to make twice baked potato.