I love potatoes, any variety, don’t you?
They’re filled with minerals and vitamins, and are the ultimate comfort food for me. That is, unless they involve soup, no potatoes in any kind of soup for me!
Bill and I are satisfied with boiled potatoes or baked potatoes, with a dab of butter, and salt and pepper, but when it’s time to splurge, this is one of my go to potato recipes: twice-baked potatoes packed with sour cream, Parmesan cheese, onion, horseradish, cheddar cheese, a little butter, salt and pepper, and bacon, topped with chopped chives.
Plus, these potatoes can be prepared ahead of time, and refrigerated until time to reheat for your serving. They’re great to make ahead and freeze for when unexpected company drops in also.
Truthfully, I could make a meal of just these delicious spuds, a perfect little meal of comfort food!
Stuffed Twice-Baked Potatoes
4 large russet potatoes
2 tablespoons butter
1 teaspoon Kosher salt
1 teaspoon seasoned pepper
1 cup sour cream
1 teaspoon prepared horseradish
¼ cup onion, minced
½ cup Parmesan cheese, grated
8 strips bacon, cooked crisp and crumbled
1 tablespoon milk, or more
1 cup shredded sharp cheddar
Fresh chopped chives and paprika, for garnish
Preheat oven to 400 degrees.
Scrub and pierce potatoes, bake for 1 hour, or until fully cooked.
Remove potatoes from oven and let cool slightly.
Cut potatoes in half and scoop out potato, place in a large bowl, being careful, so as not to tear the skins.
Add butter, salt and pepper to potatoes, mash until smooth.
Add sour cream and mash again.
Add horseradish, onion, Parmesan and bacon, stirring well.
Stir in 1 tablespoon milk. It you like it creamier, add more milk, one tablespoon at a time, until desired consistency.
Add more salt and pepper, if needed.
Fill empty skins with potato mixture.
Divide cheddar cheese every among potatoes.
Garnish with a sprinkling of chives and paprika.
Return to oven and reheat until hot. Or refrigerate them to reheat later before mealtime.