HORSERADISH DILL TWICE BAKED STUFFED POTATOES
4 large Baking potatoes, washed and patted dry
1 lb. Bacon
1/4 cup Butter
1 cup Sharp cheddar cheese + additional for topping, shredded
1 cup Non-fat plain yogurt
1/2 cup Robert Rothschild Farm Emerald Isle Onion Dill Horseradish Dip
Dill, fresh to garnish
Preheat oven to 400˚ F. Place potatoes on baking sheet and bake for 1 hour or until cooked through. Cut bacon into 1/2-inch slices; fry in large skillet over medium heat until crisp. Drain on paper towel lined plate. Cool potatoes until they are easily handled. Slice 1-inch strip of skin off of the top of each potato and discard. Scoop cooked potato from inside of each skin, leaving shells intact.
In the bowl of an electric mixer, add cooked potato and butter and mix until butter is melted and combined. Add cheese, yogurt, dip and cream together. Spoon the mixture evenly back into each potato and top with additional cheddar cheese and bacon. Return potatoes to oven and bake for 10 minutes or until cheese is melted. Garnish with chopped fresh dill prior to serving.