Cheesey Horseradish Potato Skins

4
Marti Green

By
@martaanngreen

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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
6
Prep:
10 Min
Cook:
1 Hr 15 Min
Method:
Bake

Ingredients

  • 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

How to Make Cheesey Horseradish Potato Skins

Step-by-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.
  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.
  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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