Bake potatoes at 425 degrees for 45 minutes or til tender. Remove from oven; reduce temp to 350. Cut each potato in half horizontally; leave a thin shell, carefully scoop pulp into bowl. Set skins aside. To the pulp add sour cream, parmesan and bacon, onion and horseradish. Mix with fork until combined, but not mashed. Add salt and pepper. Fill potato skins. Top each potato with 1 teaspoon butter and sprinkle with cheese. Place in shallow baking dish. Bake at 350 until heated through, about 20 minutes.
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