The Ultimate Twice Baked Potatoes

My son is coming home from university for the weekend and has put in a request for one of his favourite meals: Grilled porkchops, Grilled Corn with Jalapeno Lime Butter, and the following recipe for my ultimate twice baked potatoes.

This is a meal I love to prepare when entertaining because it is so full of flavour.

Best of all, the potatoes and corn can be made ahead so that you can enjoy your guests.

For PRINTABLE RECIPE click HERE

To make the potatoes, preheat your oven to 425.

Wash four baking potatoes, pat dry, and pierce with a fork. Place the potatoes directly onto the oven rack. The skins will get crispy this way.

Bake for app 45 minutes - an hour or until potatoes "give" when gently squeezed, indicating they are done.

Meanwhile, dice four slices of good quality smoked bacon and saute over medium heat until crisp.

Cook gently and lower heat if bacon begins to stick

While the bacon is cooking, mix together:

• 2 tbsp butter or margarine
• 2 tbsp Philadelphia cream cheese herb and garlic flavour
• 1 tsp creamy horseradish

Mix together until nice and creamy

When the potatoes are done, remove from oven and let cool until they are easy to handle.

Cut potatoes in half lengthwise. I find it easiest to score to potatoes first with a sharp knife and then go along the outside rim. The potato scoops out nicely using this method and you run less risk of breaking the skin.

Add:

• 2 tbsp warm milk or cream (you're entertaining - there are no calories when company comes over ;)
• 1/2 tsp black pepper

Using an electric mixer, beat until soft and fluffy.

Fold in:

• 1 sliced green onion
• 1/2 of the crispy bacon
• 1 cup medium or extra old cheddar cheese

Scoop the potato mixture into the shells, top with remaining bacon and fresh grated parmesan.

Can be made up to a day ahead and refrigerated, or frozen.

Bake in a 350 oven for 15-20 minutes until heated through and cheese is melted.

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