Horseradish Bacon Twice Baked Potatoes Food

BACON-HORSERADISH POTATOES

Steps:

• Peel potatoes and cut them into chunks. Cover potatoes with water and bring to a boil; salt water and boil 12 to 15 minutes until tender. Drain and return to hot pot.
• While potatoes cook, heat a small skillet with a drizzle of extra-virgin olive oil over medium-high heat. Brown the bacon then drain and reserve.
• Mash potatoes with bacon, sour cream, horseradish and pepper.

BACON-HORSERADISH SMASHED POTATOES

Steps:

• Put the potatoes, garlic and thyme in a medium saucepan, cover with cold water by about an inch and season generously with salt. Bring to a simmer over medium heat and cook until the potatoes are very tender and a thin knife will easily pierce through the center of the potatoes, about 20 minutes. Drain and discard the thyme.
• Heat the milk in a microwave-safe bowl or measuring cup in the microwave until hot, about 1 minute. Using a potato masher or large fork and adding the hot milk gradually, smash the potatoes and garlic into a chunky puree. Stir in the butter, horseradish, sour cream and bacon; season with salt and pepper.

BACON HORSERADISH DIP

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• In a large bowl, combine horseradish, sour cream, mayonnaise and lemon juice. Stir well. Stir in bacon; cover and refrigerate one hour. Stir and top with parsley before serving.

ULTIMATE TWICE BAKED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bake potatoes in preheated oven for 1 hour.
• Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
• Bake for another 15 minutes.

DOUBLE BAKED HORSERADISH POTATOES

Steps:

• Preheat oven to 375 degrees F. Prick the surface of the potatoes a few times with a fork then rub potatoes with oil, place on a baking sheet and bake in the oven for about 1 1/2 hours, or until you can poke a thin bladed knife into them. Remove them from the oven and let rest 10 minutes, or until cool enough to handle.
• Slice the potatoes in half vertically and carefully scrape the flesh into a medium bowl, reserving the best 4 skins. Add the butter, milk, cream and horseradish and mash until smooth, if the mixture is too dry add more milk. Season well with salt and pepper to taste. Fill each of the 4 skins with the mashed potato mixture. Place the filled potatoes on a baking sheet and return to the oven, bake until lightly golden brown, about 8 to 10 minutes. Remove from the oven and top with a dollop of sour cream, a tablespoon of caviar and sprinkle with chives.

DOUBLE BAKED HORSERADISH POTATOES

Steps:

• Preheat broiler. Place the warm flesh of the potatoes in a medium bowl. Add the creme fraiche, butter and horseradish and mash until smooth. Fold in the scallions and season with salt and pepper to taste. Fill 4 of the nicest remaining potato shells with the mashed potato mixture and place under the broiler. Broil until lightly golden brown.

TWICE BAKED RANCH POTATOES

Steps:

• Bake potatoes in 400°F oven until tender (45-60 minutes).
• Cook bacon until crisp; pat dry and crumble.
• Drain almost all fat from bacon pan and cook onion until soft.
• Cut baked potatoes in half.
• Scoop out potatoes leaving 1/4" shell.
• Mash potatoes until smooth and mix in dressing, cheese, bacon and onion.
• Spoon mixture back into skins.
• Bake at 350°F until heated through.
• Broil for 2-3 minutes to brown lightly.

STUFFED BAKED POTATOES WITH HORSERADISH CREAM

Steps:

• Preheat oven to 400.
• Pierce potatoes with fork and bake 1 hour.
• Remove and cool, place on baking sheet.
• Slice skin away from top of each potato and carefully scoop out pulp, leaving 1/4 pulp in shell.
• Be care not to tear shells.
• Spoon pulp into mixing bowl and mash with 6 T sour cream, 6 T butter, 2 T horseradish, salt and pepper.
• Spoon into potato shells, return to oven and bake for 50 minutes.
• Combine topping ingredients, cover and chill until potatoes are done.
• When potatoes are done, remove from the oven, spoon topping on each and serve.

HORSERADISH-CHEDDAR TWICE-BAKED POTATOES

Steps:

• Preheat oven to 450 degrees.
• Microwave fork-pierced potatoes for 10-12 minutes, or until tender, turning once.
• In a bowl mix sour cream, horseradish & green onion.
• Cut potatoes lengthwise in half and scoop out flesh into the bowl with the sour cream, leaving a 1/4 inch thick shell.
• Mash potato mixture and spoon back into shells.
• Sprinkle with cheddar cheese and bacon; bake for 12-15 minutes.

SHORTCUT TWICE-BAKED POTATOES WITH BACON

Steps:

• Sauté bacon in heavy medium skillet over medium-high heat until crisp and brown. Transfer bacon to paper towels to drain.
• Bake all potatoes in microwave on high until tender, about 10 minutes per side. Cut top 3/4 inch off each potato lengthwise. Scoop cooked potato flesh into medium bowl, leaving 1/4-inch-thick potato shell. Add butter and milk to potato flesh in bowl and mash well. Stir in bacon; season to taste with salt and pepper. Spoon potato mixture into shells. Place potatoes on baking sheet.
• Preheat oven to 400°F. Bake potatoes until filling is heated through and shells are crisp, about 30 minutes.