cheesey horseradish potato skins

Name: Cheesey Horseradish Potato Skins
Prep time: 10 min
Cook time: 1 h 15 min
Yield: 6
Cuisine: American
Ingredients: 6 - russet potatoes (about 8 ounces earch); 3 tablespoon(s) yogurt butter; pinch(es) salt and pepper; 1 cup(s) grated fat free cheddar sheese; 1 cup(s) grated muenster cheese; 1/4 cup(s) grated low fat parmesan cheese; 3 tablespoon(s) horseradish or more to tase.... you can use 4 tablespoons; 1/4 cup(s) fat free sour cream; 3 - scallions, finely chopped

(1 RATING)

137 Pinches 4 Photos

Marti Green

Port Orchard, WA

Updated on May 28, 2012

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.

Rate

prep time 10 Min

cook time 1 Hr 15 Min

method Bake

yield 6 serving(s)

Ingredients

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

How To Make cheesey horseradish potato skins

Step 1

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.

Step 2

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.
Step 3

Mix the fat free sour cream with the remaining 1 to 2 tablespoons horseradish. Spoon on the potato skins and sprinkle with the scallions.
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