Ingredients

The following ingredients have 7 Servings
  • 8 slices meaty bacon
  • 2 pounds small/baby potatoes (not too tiny
  • you need to hull them once baked
  • 7-8 to a pound)
  • Olive oil spray
  • Salt
  • 2 tablespoons butter
  • Pepper
  • fine black
  • 1 cup shredded sharp white cheddar cheese
  • 1 cup sour cream or Greek yogurt
  • 2 scant tablespoons prepared horseradish
  • ½ lemon
  • ¼ cup chives

Instruction

  • Preheat oven to 400℉
  • Bake bacon on slotted pan or wire rack-lined baking sheet until very crisp, remove, cool and finely chop
  • Prick potatoes with tines of a fork
  • Dress potatoes with olive oil spray and season with salt, then roast to just barely tender, 20-25 minutes
  • Cool just long enough to handle
  • Halve potatoes and gently scoop centers into bowl and mash with butter, season with salt and pepper, and mix with cheddar and half the bacon bits
  • Fill the shells and bake again 20-25 minutes to golden, remove
  • Combine sour cream or yogurt with horseradish, juice of ½ lemon and most of the chives, reserve a tablespoon or so for garnish
  • Top potatoes with sauce and garnish with remaining bacon and chives