Hasselback Potatoes with Horseradish & Roasted Red Peppers

Recipe by: Roche Bros

Servings

Cook time

75 minutes

Calories

322 kcal

Directions

Preheat oven 350°. Spray rimmed baking pan with cooking spray. Cut crosswise slices, about 1/4- to 1/2-inch apart, into each potato, cutting only 3/4 of the way through potatoes. Rinse potatoes under cold water.
Place potatoes, cut side up, on prepared pan; brush cut sides of potatoes with oil, and sprinkle with salt and pepper. Bake potatoes 45 minutes.
In small bowl, whisk horseradish, mustard and lemon juice; fold in red peppers. Evenly spread horseradish mixture over potatoes and in between slices; sprinkle with paprika. Bake 30 minutes or until potatoes are tender. Makes 8 hasselback potatoes.
Serve potatoes sprinkled with chives.