Cheesy Horseradish Potato Skins
Recipe: #12272
March 17, 2014
Categories: Side Dishes, Appetizers, Potatoes, Game/Sports Day Potluck, Oven Bake, Gluten-Free, No Eggs, Vegetarian, Processed Cheese, Vegetarian Dinner, more
"This is a great potato skin recipe I found in a food network magazine. DH absolutely loves these."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (437.1 g)
- Calories 446.4
- Total Fat - 15.3 g
- Saturated Fat - 9.5 g
- Cholesterol - 42.3 mg
- Sodium - 405.3 mg
- Total Carbohydrate - 60.4 g
- Dietary Fiber - 9.1 g
- Sugars - 5.1 g
- Protein - 18.6 g
- Calcium - 437.5 mg
- Iron - 2 mg
- Vitamin C - 36.4 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 350°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.
Step 2
Increase the oven temperature to 450°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 tbsp melted butter and season with salt and pepper. Arrange skin-side up on a baking sheet and bake until crisp, about 15 mins.
Step 3
Meanwhile, mash the reserved potato flesh with a fork; mix in the cheddar, Muenster, Parmesan, 2 tablespoons of horseradish, and the remaining 1 tablespoon of melted butter. Stuff the potato skins, return them to the oven, and continue baking until golden brown, about 8 minutes.
Step 4
Mix the sour cream with the remaining 1-2 tbsp horseradish. Spoon on the potato skins and sprinkle with the scallions.
Tips
No special items needed.
1 Reviews
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