Cheesy Horseradish Potato Skins
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 409
- Total Fat
- 24
- Saturated Fat
- 14
- Carbohydrates
- 34
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 17
- Cholesterol
- 68
- Sodium
- 724
- Total: 1 hr 40 min
- Prep: 20 min
- Cook: 1 hr 20 min
Ingredients
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
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.