Preheat oven to 400ºF. Rub potatoes with a little oil and season skins with salt and pepper. Roast about 40 minutes until just tender when poked with tines of a fork. Remove potatoes and cool.
When potatoes have cooled enough to handle, halve potatoes lengthwise. Scoop out the flesh, season with salt and pepper, and mash with sour cream, butter, cheese, horseradish and chives. Fill potato skins with mashed potatoes and wrap each potato entirely in bacon, overlapping slices a little as you wrap around the skins. Arrange on baking rack over baking sheet and roast until bacon crispy, 15-20 minutes.
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|Serving Size: 1 Serving (1161g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1605 (68%)|
|Amt Per Serving||% DV|
|Total Fat 178.3g||238 %|
|Saturated Fat 68.9g||345 %|
|Monounsaturated Fat 78.2g|
|Polyunsanturated Fat 16.2g|
|Cholesterol 298.8mg||92 %|
|Sodium 2633.5mg||91 %|
|Potassium 3829.2mg||101 %|
|Total Carbohydrate 137g||40 %|
|Dietary Fiber 16.5g||66 %|
|Sugars, other 120.4g|
|Protein 58.2g||83 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2369
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