Pepper Jack and Horseradish Double Baked Potatoes "BIG DUNKEE"

Total Time:
2 hr 55 min
Prep:
15 min
Inactive:
1 hr 20 min
Cook:
1 hr 20 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 8 extra-large russet potatoes
  • 4 tablespoons kosher salt, plus more for seasoning
  • 1/2 pound applewood smoked bacon
  • 1 cup chopped yellow onion
  • 4 teaspoons diced jalapeno
  • 4 tablespoons diced garlic
  • 8 tablespoons butter
  • 4 teaspoons cracked black pepper
  • 4 tablespoons prepared horseradish
  • 8 tablespoons sour cream
  • 8 ounces pepper jack cheese, shredded
  • 1 avocado, pitted, flesh diced
Directions
  • Preheat oven to 350 degrees F. Scrub potatoes well to remove all dirt. Pierce with a fork, rub with kosher salt and bake on a sheet pan for 1 hour.

  • Meanwhile, in medium skillet over medium heat cook bacon until crisp, remove, drain on paper towels and chop. Remove all but 2 tablespoons bacon grease from the pan and heat over medium-high heat. Add onions and saute for 2 minutes. Stir in the jalapenos and saute for 2 minutes more. Add the garlic and lightly saute for 1 more minute. Set aside to cool to room temperature.

  • Remove potatoes from oven and let cool to a workable temperature. Slice potatoes in half, lengthwise and remove the flesh of the potato with a spoon to a bowl. Mix in butter, add pepper and salt to taste. Reserve 8 of the skin halves, discard the other 8.

  • Gently fold in the onion, jalapeno and garlic mixture into the potato. Combine the horseradish, sour cream, half the pepper jack cheese and the bacon; add to the potato mixture. Gently fold in the avocado.

  • Stuff the potatoes with mixture, top with the remaining cheese and place back in the oven on a baking sheet for 20 minutes at 350 degrees F.


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