Rachael's Baby Double Stuffed Potatoes
Ingredients
- 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
- Salt
- 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
Preparation
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.
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.