Nothing says summer BBQ like a good ol’ baked potato. With just a few extra ingredients and hardly any time added, give the classic baked potato a flavour makeover that you just won’t be able to resist. The only problem? You’ll want to eat these for breakfast, lunch, dinner, and dessert. Consider yourself warned…enjoy!
Twice-Baked Potatoes with Horseradish Sour Cream, Crispy Bacon and Chives
I guess we shouldn't eat these creamy, tangy, salty bundles of heaven every day, but once in a while, they are the perfect mouth-watering addition to your summer BBQ.
- 2 Russet potatoes
- 1 tbsp Butter
- 1/4 cup Milk
- 1/3 cup Light Sour Cream
- 1 tbsp Horseradish
- 2 tbsp Fresh chives, chopped
- Zest of 1 lemon
- 4 Slices of Bacon
Preheat oven to 400°F. Lay bacon strips out on a baking sheet and place in the oven for about 15 minutes, or until very crispy. Remove from the oven and chop into smaller pieces. Set aside.
Wash the potatoes well and poke holes all over using a fork. Place the potatoes in the microwave for 10 minutes or until quite soft (soft enough to mash the insides).
Meanwhile, prepare the horseradish sour cream. Combine the sour cream, horseradish, 1 tbs of the chives, lemon zest, and salt and pepper to taste. Set aside
Preheat grill to medium heat.
Slice the potatoes in half lengthwise. Scoop out the insides of the potatoes using a spoon, leaving about a 1/2 cm of potato left around so that the potato skins don't collapse. In a bowl, combine the butter, milk, and potatoes using the back of your spoon to kind of mash these together. You can use a potato masher if you like, but I like to keep mine slightly chunky for more texture. Then mix in about 1 tbsp of the horseradish sour cream mixture, or until you achieve your desired flavour and consistency. Taste, and season with salt and pepper if necessary. Fill the potato skins with the mashed potato mixture.
To warm the potatoes and add some grill flavour, place the potatoes on the grill for about 5 minutes, or until completely warmed through and grill marks appear on the skins.
Garnish the potatoes with a dollop of the remaining horseradish sour cream, bacon bits, and chives. I even garnished my plate with the chive flowers from my garden (who knew?!? So pretty). Enjoy!