Bake the Potatoes:

• Preheat the oven to 400°F.

• Scrub the potatoes and dry well.

• Place directly on the middle oven rack and bake for 45-50 minutes, or until easily pierced with a knife.

• Let cool for 5 minutes.

Prepare the Filling:

• Halve each potato lengthwise.

• Scoop the flesh into a large bowl, leaving a 1/4-inch-thick shell. Discard 2 of the potato skins.

• Mash the potato flesh with 6 tablespoons butter and 3/4 cup sour cream until smooth.

• Stir in the sharp white cheddar cheese (reserving some for topping), chives, parsley, horseradish, and crumbled bacon (reserving some for topping).

• Season with salt and pepper.

Prep the Skins:

• Melt the remaining 2 tablespoons butter.

• Brush the potato skins with 1 tablespoon melted butter and season with salt and pepper.

• Mound the filling into the potato skins.

• Top with the reserved cheddar cheese and crumbled bacon.

• Wrap each filled potato half tightly in foil.

• Chill until ready to grill.

Grill the Potatoes:

• Preheat the grill to medium-high heat.

• Place the foil-wrapped potatoes on the grill and cook for 8-10 minutes, or until the tops start to brown and the skins are crisp.

Garnish and Serve:

• Garnish with fresh chives.