Cheesy Horseradish Potato Skins

  • Level: Easy
  • Total: 1 hr 40 min
  • Prep: 20 min
  • Cook: 1 hr 20 min
  • Yield: 6 servings
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6 russet potatoes (about 8 ounces each)

3 tablespoons unsalted butter, melted

Kosher salt and freshly ground pepper

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


  1. 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. 
  2. 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. 
  3. 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. 
  4. 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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