Twice-baked potatoes with horseradish and bacon

Ingredients:

• 5 medium Russet Burbank potatoes (280-300 g each)
• 110 g + 1 tbsp unsalted butter
• 1 cup sour cream
• 1/2 cup chopped fresh chives, plus extra for serving
• 1/4 cup chopped fresh parsley
• 4-5 tbsp horseradish, drain the liquid
• Crumbled fried bacon, for serving

Preparation:

1. Position oven racks in the middle and upper thirds of the oven; preheat the oven to 200°C (400°F). Wash the potatoes and dry thoroughly. Bake directly on the middle rack of the oven until tender when pierced with a knife, 40-50 minutes. Remove from the oven and let cool for 5 minutes.
2. Using a kitchen towel, pick up each potato and cut it in half lengthwise. Scoop out the flesh into a large bowl, leaving a 0.5 cm thick skin. Discard 2 potato skins. Mash the flesh with 6 tablespoons butter and 3/4 cup sour cream and beat until smooth. Add the green onions, parsley, and 2-3 tablespoons horseradish; season with salt and pepper to taste. Melt the remaining 3 tablespoons butter; brush the potato skins with 1 tablespoon melted butter and sprinkle the insides with salt and black pepper. Place on a baking sheet.
3. Spoon the filling into the potato skins. Return to the oven on the top rack and bake until the filling begins to brown and the skins are crisp, 18-20 minutes. Remove from the oven and drizzle with the remaining 2 tablespoons of melted butter.
4. In a small bowl, combine the remaining 1/4 cup sour cream and 2 tablespoons horseradish. Top the potatoes with the horseradish cream and sprinkle with crumbled bacon and chives.