Bacon Horseradish Twice-Baked Potatoes

Bacon Horseradish Twice-Baked Potatoes

 

The Secret Is in the Mix

Twice-baked potatoes are already a crowd favorite. But swap out plain seasoning for our Bacon Horseradish Dry Dip Mix and you get something that tastes like it came from a supper club kitchen — smoky, sharp, deeply savory, and impossible to stop eating.

This is the side dish that upstages the main course. You've been warned.

What You'll Need

  •  
  • 4 large russet potatoes
  •  
  • 1 packet Bacon Horseradish Dry Dip Mix
  •  
  • 4 tablespoons butter, softened
  •  
  • 1/2 cup sour cream
  •  
  • 1/4 cup whole milk or cream
  •  
  • 1 cup shredded sharp cheddar cheese, divided
  •  
  • 4 strips bacon, cooked and crumbled
  •  
  • 2 green onions, thinly sliced
  •  
  • Salt and pepper to taste

Instructions

  1.  
  2. Preheat oven to 400°F. Scrub potatoes, prick with a fork, rub with oil and salt, and bake directly on the oven rack for 55–65 minutes until tender throughout.
  3.  
  4. Let cool for 10 minutes. Slice each potato in half lengthwise and scoop the flesh into a large bowl, leaving a 1/4-inch shell intact.
  5.  
  6. Add butter, sour cream, milk, and the full packet of Bacon Horseradish Dry Dip Mix to the potato flesh. Mash until smooth and creamy.
  7.  
  8. Fold in half the cheddar and half the bacon crumbles. Season with salt and pepper.
  9.  
  10. Spoon the filling back into the shells, mounding generously. Top with remaining cheddar and bacon.
  11.  
  12. Return to the oven at 375°F for 20–25 minutes until golden and bubbling.
  13.  
  14. Garnish with green onions and serve immediately.

Why It Works

The dip mix isn't just seasoning — it's doing three jobs at once: the bacon notes deepen the savory richness of the filling, the horseradish cuts through the butter and cream with just enough sharpness, and the blend of spices means you don't need to reach for anything else. One packet, fully seasoned.

Make It a Meal

Serve alongside a simple green salad and a cold Wisconsin beer for a weeknight dinner that feels like a weekend. Or bring them to a potluck and watch them disappear before the main course is even plated.

Make Ahead Tips

  •  
  • Prep ahead: Fill the shells and refrigerate unbaked for up to 24 hours. Add 10 minutes to the final bake time.
  •  
  • Freeze them: Wrap filled, unbaked shells individually and freeze for up to 3 months. Bake from frozen at 375°F for 45–50 minutes.

Grab the Bacon Horseradish Dry Dip Mix in store on 3rd Street or online — and while you're at it, the Coarse Whole Grain Mustard makes a great finishing condiment on the side.

Back to blog