4 very large Russet potatoes, scrubbed, skin on
Extra-virgin olive oil (EVOO) spray or oil of choice
Salt and black pepper
12 slices meaty bacon
About ⅔ cup milk
3 tablespoons butter
½ cup sour cream
¼ cup finely chopped chives
2 round tablespoons prepared horseradish
3 cups chopped or shredded or thick-cut smoked beef brisket, (homemade, from deli or bought online)
½ cup beef broth or stock
12 ounces sharp yellow cheddar cheese, shredded
Pickled jalapeño pepper rings
Scallions, chopped or sliced
Preheat oven to 425˚F with rack at center. Prick tops of potatoes with tines of a fork a few times for each potato. Roast the potatoes until tender, about 50 to 60 minutes, remove from oven, and cool to room temp.
Lightly spray the potatoes with oil and season the skins with salt and pepper. Gently cut the tops off of the potatoes and scoop out the flesh, removing to a bowl. Arrange empty skins and tops on sheet tray and parbake to lightly brown.
Lower the oven temp to 375˚F. Arrange bacon on slotted pan or wire rack-lined baking sheet and bake to crisp and evenly brown, cool a few minutes and chop.
Warm milk and butter and add to potato flesh and combine, add sour cream, chives, salt and pepper and horseradish.
Heat a skillet over medium heat with brisket and broth and warm. Let the liquid absorb to moisten the beef.
Fill the potatoes halfway with beef, patting it in carefully so as not to split the boat. Mound mashed potatoes with horseradish into the skins on top of the beef and top the potatoes with cheddar cheese. Top the trimmed tops from the potatoes with cheese as well. Bake potatoes a second time to melt and lightly brown the cheese. Remove the skins from the oven and top the stuffed potatoes with jalapeño peppers, scallions and bacon.