Forget half-shells of potatoes! My Horseradish Dill Twice Baked Stuffed Potatoes are just that – STUFFED! A large baking potato is baked and then the insides are removed and creamed together with butter, yogurt, sharp cheddar cheese, horseradish and dill. And then of course, there’s a quarter pound of bacon crumbled on top.
Call me crazy, but I love grocery shopping. Obviously it’s much less chaotic when I only have one of my children with me or if I get to go by myself at a leisurely pace. I adore a full refrigerator and all the possibilities it holds as well as discovering new ingredients on each shelf as I stroll each aisle. Right before we left Madison, they Hy-Vee grocery chain came to town. (Hy-Vee if you’re listening, please come to Ohio!) Midwesterners, do you know Hy-Vee? I’ve known them since we lived in Missouri and they actually catered the buffet for our wedding. So. Good.
Hy-Vee is known for an amazing meat department and when Andy’s parents would visit, we’d often grab steaks with these delicious twice baked potatoes for dinner. My mouth is watering just thinking of them! Andy would be in charge of manning the grill and I had the easy task of simply warming the potatoes. A delicious steakhouse experience at home. I haven’t had one of those dreamy potatoes in years so I finally took it upon myself to make my own. And if I do say, mine even beat the store bought variety!
Forget half-shells of potatoes! My Horseradish Dill Twice Baked Stuffed Potatoes are just that – STUFFED! A large baking potato is baked and then the insides are removed and creamed together with butter, yogurt and sharp cheddar cheese. To really give my potatoes a steakhouse flavor, I added Robert Rothschild Farm’s Emerald Isle Onion Dill Horseradish Dip. To me, horseradish just screams steak! And then of course, there’s a quarter pound of bacon crumbled on top. No skimping!
Melanie Bauer
Yields 4 potatoes
20 minPrep Time
1 hr, 10 Cook Time
1 hr, 30 Total Time
Save RecipeIngredients
- 4 large baking potatoes, washed and patted dry
- 1 pound bacon
- 1/4 cup butter
- 1 cup shredded sharp cheddar cheese + additional for topping
- 1 cup non-fat plain yogurt
- 1/2 cup Robert Rothschild Farm Emerald Isle Onion Dill Horseradish Dip
- fresh dill, to garnish
Instructions
- Preheat oven to 400 degrees.
- Place potatoes on baking sheet and bake for 1 hour or until cooked through.
- Meanwhile, cut bacon into 1/2" slices add to a large skillet over medium heat. Cook until crisp and remove to paper towel lined plate to drain.
- Let potatoes cool until they are easily handled.
- Slice 1" strip of skin off of the top of each potato and discard. Scoop cooked potato from inside of each skin, being careful to leave shells intact.
- In the bowl of an electric mixer, add cooked potato and butter and mix until butter is melted and combined.
- Add cheese, yogurt and dip and cream together. Spoon the mixture evenly back into each potato and top with additional cheddar cheese and bacon.
- Return potatoes to oven and bake for 10 minutes or until cheese is melted.
- Garnish with chopped fresh dill prior to serving.
These potatoes could definitely be a meal in and of themselves – pair them with a salad and you’re good to go. Regardless of how you serve them, my Horseradish Dill Twice Baked Stuffed Potatoes are sure to fill the stomachs of all you serve them to!
Looking for more great potato recipes?
More great potato recipes from fellow food bloggers:
Sweet Potato Quinoa Burgers | Namely Marly
Parmesan Potato Cakes | Table for Two
Mashed Potato and Green Bean Casserole | A Zesty Bite
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I was compensated by Robert Rothschild Farm to create a recipe featuring their product. As always, all thoughts and opinions are my own. Thank you for supporting this sponsor that allows me the opportunity to create content, such as this, for Melanie Makes.
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