Cheesey Horseradish Potato Skins
6russet potatoes (about 8 ounces earch)
3 Tbspyogurt butter
pinchsalt and pepper
1 cgrated fat free cheddar sheese
1 cgrated muenster cheese
1/4 cgrated low fat parmesan cheese
3 Tbsphorseradish or more to tase.... you can use 4 tablespoons
1/4 cfat free sour cream
3scallions, finely chopped
How to Make Cheesey Horseradish Potato Skins
- 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.