Cheesy Horseradish Potato Skins

Photo by Dunja B.

PREP TIME

100

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

100

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 6

    russet potatoes (about 8 ounces each)

  • 3

    tablespoons unsalted butter, melted

  • Kosher salt and freshly ground pepper

  • 1

    cup grated sharp cheddar cheese

  • 1

    cup grated muenster cheese

  • 1/4

    cup grated parmesan cheese

  • 3 to 4

    tablespoons horseradish

  • 1/4

    cup sour cream

  • 3

    scallions, finely chopped

Directions

Preheat the oven to 350 degrees F. Pierce the potatoes a few times with a fork. Place directly on the center oven rack and bake until tender, about 1 hour. Let cool slightly. Increase the oven temperature to 450 degrees F. Halve the potatoes lengthwise and scoop out the flesh, leaving a 1/4-inch-thick shell; reserve half of the flesh in a bowl (save the rest for another use). Brush both sides of the potato skins with 2 tablespoons melted butter and season with salt and pepper. Arrange skin-side up on a baking sheet and bake until crisp, about 15 minutes. Meanwhile, mash the potato flesh with a fork; mix in the cheddar, muenster, parmesan, 2 tablespoons horseradish and the remaining 1 tablespoon melted butter. Stuff into the potato skins, return to the oven and continue baking until golden, about 8 minutes. Mix the sour cream with the remaining 1 to 2 tablespoons horseradish. Spoon on the potato skins and sprinkle with the scallions.

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