Cheesey Horseradish Potato Skins
|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|
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.
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.