Pepper Jack and Horseradish Double Baked Potatoes "

Name: Pepper Jack and Horseradish Double Baked Potatoes "BIG DUNKEE"
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 350 degrees F. Scrub potatoes well to remove all dirt.
2
Pierce with a fork, rub with kosher salt and bake on a sheet pan for 1 hour.
3
Meanwhile, in medium skillet over medium heat cook bacon until crisp, remove, drain on paper towels and chop.
4
Remove all but 2 tablespoons bacon grease from the pan and heat over medium-high heat.
5
Add onions and saute for 2 minutes.
6
Stir in the jalapenos and saute for 2 minutes more.
7
Add the garlic and lightly saute for 1 more minute.
8
Set aside to cool to room temperature.
9
Remove potatoes from oven and let cool to a workable temperature.
10
Slice potatoes in half, lengthwise and remove the flesh of the potato with a spoon to a bowl.
11
Mix in butter, add pepper and salt to taste.
12
Reserve 8 of the skin halves, discard the other 8.
13
Gently fold in the onion, jalapeno and garlic mixture into the potato.
14
Combine the horseradish, sour cream, half the pepper jack cheese and the bacon; add to the potato mixture.
15
Gently fold in the avocado.
16
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.

995

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 extra-large russet potatoes, 4 tablespoons kosher salt, plus more for seasoning, 1/2 pound applewood smoked bacon, 1 cup chopped yellow onion, and more.

Yes, Pepper Jack and Horseradish Double Baked Potatoes "BIG DUNKEE" falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pepper Jack and Horseradish Double Baked Potatoes "BIG DUNKEE"

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions