Ingredients
15 small Yukon Gold potatoes2 tablespoons butter1/4 cup 2% milk2 tablespoons spreadable garlic and herb cream cheese1-1/2 teaspoons prepared horseradish1/4 teaspoon salt1/4 teaspoon pepper3 slices bacon strips, cooked and crumbled1/2 green onion, thinly sliced2/3 cup shredded cheddar cheese, divided2 teaspoons minced chives
Preparation
Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until just tender. Drain. Cool slightly and cut each potato in half lengthwise. Gently scoop out the pulp, leaving thin shells.
In a large bowl, mash pulp with butter, milk, cream cheese, horseradish, salt and pepper. Stir in the bacon, onion and half of the cheese. Spoon mixture into potato shells; sprinkle with remaining cheese.
Transfer to a greased 15x10x1-in. baking pan. Bake at 350° for 15-20 minutes or until heated through. Top with chives.
