Twice Baked Potatoes

These yummy piles of starch, cheese and bacon I brought to a family function.  The entire 9x13 dish was gobbled so I assume they were enjoyed.  I tried to make them semi healthy by replacing the cream (heavy, sour or whatever one uses typically in potato) with plain yogurt.  To boost the flavor I added some red onion and a hint of horseradish and the result was somewhere in the middle of  "indulgent side dish" and "it's not terrible for you".

Twice Baked Potato

Ingredients:

• 7-10 small to medium baking potatoes
• 1/2 bacon; cooked and chopped
• 1/4 cup extra sharp cheddar cheese; shredded
• 1/2 of a medium red onion; chopped
• 1 6oz container of plain yogurt
• 1-2 tablespoons horseradish (to your taste level)
• 2 table spoons olive oil
• salt & pepper to taste

Directions:

• Preheat the oven to 375 degrees F.
• Scrub your potatoes with a vegetable brush.  Slice each potato in half along the length and place face down on a large baking sheet.  Poke each potato 2 or 3 times with a fork and drizzle them with the olive oil.  Coat the skins in salt & pepper to taste.
• Bake the potatoes 45 -55 min and then remove from oven and allow to cool enough to handle.
• Scoop out the potatoes from their skins and place in a medium mixing bowl. (Leave just enough potato on the skin to keep the skin sturdy.)
• Mix the horseradish into the cup of yogurt until well blended and then mix the horseradish yogurt into the potato bowl.  Fold in the red onion.  Salt & pepper the potatoes to taste.
• Scoop the potato mixture back into their skins and cover the tops with the sharp cheddar and bacon.
• An hour before you want them served preheat the oven to 375 degrees and bake them for 45 min or until the cheese is melted and slightly browned. (I know the ones in my picture aren't browned at all but I had to remove them a little early so I could finish baking them off at the actual party!)