Cheese-Stuffed Potatoes

1. 1

   Bake potatoes at 425u00b0 for 45 minutes or until tender. Remove from oven; reduce temperature to 350u00b0. Cut each potato in half horizontally; leaving a thin shell, carefully scoop pulp into a bowl. Set potato skins aside.

2. 2

   To the pulp, add sour cream, Parmesan cheese, bacon, onion and horseradish. Mix with a fork until combined but not mashed. Add salt and pepper. Fill potato skins. Top each potato with 1 teaspoon butter and sprinkle with cheese. Place in a shallow baking dish. Bake at 350u00b0 until heated through, about 20 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.