Cheesey Horseradish Potato Skins

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 1 Rating
Serves: 6
Prep Time:
Cook Time:


6 russet potatoes (about 8 ounces earch)
3 Tbsp yogurt butter
pinch salt and pepper
1 c grated fat free cheddar sheese
1 c grated muenster cheese
1/4 c grated low fat parmesan cheese
3 Tbsp horseradish or more to tase.... you can use 4 tablespoons
1/4 c fat free sour cream
3 scallions, finely chopped

The Cook

Marti Green Recipe
Well Seasoned
Port Orchard, WA (pop. 11,144)
Member Since Aug 2010
Marti's notes for this recipe:
I found this recipe in the Food Network and wow they are tasty and a hit at the party..... wow.... I altered the recipe to keep it a little lower in fat...You can also add a little bacon bits to alter the recipe.
Make it Your Way...

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Preheat the oven to 350
Pierce the potatoes a few times with a fork.
Place directly on the center oven rack and bake until tender,about about 1 hour. let cool slightly.

Increase the oven temp to 450. 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 yogurt butter, and season with salt and pepper. Arrange skin-up sideup on a baking sheet and bake until crisp. about 15 min.
Meanwhile, mash the potato flesh with a fork, mix in the low fat cheddar, muenster,low fat parmesan, 2 Tabelspoons horseradish and the remaining 1 tablespoon melted yogart butter. Stuff into the potato skins,return to the oven and continue baking until golden,about 8 minutes.
Mix the fat free sour cream with the remaining 1 to 2 tablespoons horseradish. Spoon on the potato skins and sprinkle with the scallions.

1 comment

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user gaynel mohler gaynel - May 28, 2012
looks so delish !! saved to make my man some.

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