- 8 slices meaty bacon
- 2 pounds small/baby potatoes (not too tiny, you need to hull them once baked, 7-8 to a pound)
- Olive oil spray
- 2 tablespoons butter
- Pepper, fine black
- 1 cup shredded sharp white cheddar cheese
- 1 cup sour cream or Greek yogurt
- 2 scant tablespoons prepared horseradish
- ½ lemon
- ¼ cup chives
Preheat oven to 400℉. Bake bacon on slotted pan or wire rack-lined baking sheet until very crisp, remove, cool and finely chop.
Prick potatoes with tines of a fork. Dress potatoes with olive oil spray and season with salt, then roast to just barely tender, 20-25 minutes. Cool just long enough to handle.
Halve potatoes and gently scoop centers into bowl and mash with butter, season with salt and pepper, and mix with cheddar and half the bacon bits. Fill the shells and bake again 20-25 minutes to golden, remove.
Combine sour cream or yogurt with horseradish, juice of ½ lemon and most of the chives, reserve a tablespoon or so for garnish. Top potatoes with sauce and garnish with remaining bacon and chives.