Ingredients
- 4 large russet baking potatoes
- 1/2 tsp extra virgin olive oil
- 1/2 tsp kosher salt
- 4 slices smoked bacon
- 2 tbsp butter
- 2 tbsp Philadelphia Chive and Onion Cream Cheese
- 1 tsp creamy horseradish
- 2 tbsp warm milk
- 1/2 tsp each kosher salt and cracked black pepper (or to taste)
- 1 sliced green onion
- 1 cup sharp (old) grated cheddar
- 1/2 cup grated Parmesan cheese
Directions
- Preheat oven to 425.
- Wash the potatoes, pat dry, and pierce with a fork. Place the potatoes onto a baking tray and brush each with the olive oil. Sprinkle with kosher salt. Bake for 45-60 minutes until the potatoes "give" when gently squeezed.
- Saute the bacon over medium heat turning often with a fork until crisp. Lower the heat if bacon begins to stick or is cooking too fast.
- Mix the butter, cream cheese, and horseradish together to make a paste.
- When the potatoes are done, remove from oven and let cool until they are easy to handle.
- Cut the potatoes in half lengthwise scoop out the insides into a medium bowl. I find it easiest to score the potatoes first with a sharp knife and then go along the outside rim. The potato scoops out nicely using this method and you run less risk of breaking the skin.
- Add the butter mixture and warm milk and, using an electric mixer, beat until fluffy.
- Fold in the green onion, half of the bacon and the cheddar cheese.
- Scoop the potato mixture into the shells, top with remaining bacon and fresh grated parmesan cheese.
- Bake in a 350 oven 15-20 minutes until heated through and cheese is melted.
These can be made ahead and kept refrigerated or frozen. If cooking from frozen, thaw on the counter prior to baking.
