Twice Baked Bacon Horseradish Baked Potatoes

by Chad

4 large russet baking potatoes, washed

11/2 cups bottled bacon dressing
3 tablespoons real bacon bits
1/4 cup bottled creamy horseradish dressing, or to taste
2 tablespoons sour cream
1 tablespoon dried chives
1/2 teaspoon garlic powder
1/8 teaspoon black pepper
1/2 teaspoon salt

Bake the potatoes, unwrapped, in a preheated 400 degree oven for 50 minutes. Allow to cool for about 15 minutes. Slice in half lengthwise.

Hold potato halves with an oven hot pad as you scrape the cooked potato pulp into a bowl. Leave a thin lining of potato in each half skin.

In another bowl blend the bacon dressing, bacon bits, horseradish sauce, sour cream, chives, garlic powder, and salt and pepper. Blend this mixture with the cooked potato either by hand or in the bowl of an electric mixer.

Slightly overfill six or seven of the potato skins with the mixture. Sprinkle the filled skins with a light dusting of paprika. The potatoes are ready to be reheated in a 350 degree oven for 25 minutes.

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