- 2 baking potatoes, washed, pierced with fork
- 1 Tb butter, salted
- 1 clove garlic, minced
- 1/2 cup shredded sharp cheddar cheese
- 1 tsp Horseradish Mustard
- 1/4 cup red onion, finely diced
- 3 slices of cooked bacon, finely crumbled
- Cracked Black Pepper
- Olive Oil
- Kosher salt
Preheat oven to 350.
Bake your potatoes either in the oven or the microwave. (I microwave mine for this recipe, just because it’s faster.) Once the potatoes are baked, cut them in half and hallow out the soft meat of the potato leaving 1/8″ of meat all over. I find a small melon baller works great for this task.
In a medium bowl combine the meat from the potato, butter, garlic, cheddar cheese, Horseradish Mustard, red onion and bacon. Using a rubber spatula gently toss until blended and mashed slightly. Season with cracked black pepper and toss again. Brush the entire potato skin outside and inside with Olive Oil. Sprinkle the outside skin with the Kosher Salt. Place on a cookie sheet and bake for 5 min. Remove from oven and the potato skins with the potato mixture, pushing gently to ensure the filling is securely in the shell. Return to the oven and bake for 10 more minutes. Remove from oven sprinkle with a small amount of Paprika and serve.
Suggestions: Try serving with Sour Cream or a cool ranch dressing.