Cheesy Horseradish Potato Skins

1. 1

   Preheat the oven to 350 degrees F. Pierce the potatoes a few times with a fork.

2. 2

   Place directly on the center oven rack and bake until tender, about 1 hour.

3. 3

   Let cool slightly.

4. 4

   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).

5. 5

   Brush both sides of the potato skins with 2 tablespoons melted butter and season with salt and pepper.

6. 6

   Arrange skin-side up on a baking sheet and bake until crisp, about 15 minutes.

7. 7

   Meanwhile, mash the potato flesh with a fork; mix in the cheddar, muenster, parmesan, 2 tablespoons horseradish and the remaining 1 tablespoon melted butter.

8. 8

   Stuff into the potato skins, return to the oven and continue baking until golden, about 8 minutes.

9. 9

   Mix the sour cream with the remaining 1 to 2 tablespoons horseradish.

10. 10

    Spoon on the potato skins and sprinkle with the scallions.

11. 11

    Photograph by Anna Williams

* Per serving · 4 servings · Values may vary.

No additional tips available.