Recipe courtesy of Pam's Midwest Kitchen Korner


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.