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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By a6a3b9_11734043
Lafayette , LA
on May 31, 2012
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I decided to try this despite the fact that our apartment has no kitchen--basically a tiny stove and sink. Between that and the lack of counter space it took me the better part of an afternoon to make this. OH HOW WORTH IT. We had left overs for days, and we rave about it to anybody who'll listen to us.
By christmas1941
on December 21, 2011
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I made these with fresh horseradish and they were awesome, then I made them again with prepared horseradish and I thought they were too sour. With fresh horseradish they are really, really good and I would order them at a restaurant. The avocado is really out of place in this recipe though -- skip it. Also, this is really a lot of food for 8 people. One half of a potato, stuffed with cheese, bacon, sour cream, etc. is plenty for one person with a meal although you'll try to eat two.
By craftldy_1650167
San Diego, CA
on June 20, 2011
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I made this using 12 regular sized potatoes rather than the large ones. Then I put the filling in a 2 quart casserole intead of the back in the skins. Baked it for about 45 minutes. It was a huge it. No leftovers. I don't care for avocados, but I included one and it blended in. We all loved it.
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