Yum Yum: Cheesy Horseradish Potato Skins

So I have gone through the appetizers in my recipe box...onto the side dishes.  A while back, I cleaned out my recipe box to only be recipes that I have actually tried.  I was really bad about pulling recipes out of magazines or printing them off the Internet and never using them.  Kind of as bad as I am about my Recipes to Try Pinterest board. Even though I am starting to make some of those.

1st Side Dish, coming up...

photo from Food Network.com

Cheesy Horseradish Potato SkinsRecipe courtesy Food Network Magazine

Ingredients

• 6 russet potatoes (about 8 ounces each)
• 3 tablespoons unsalted butter, melted
• Kosher salt and freshly ground pepper
• 1 cup grated sharp cheddar cheese
• 1 cup grated muenster cheese
• 1/4 cup grated Parmesan cheese
• 3 to 4 tablespoons horseradish
• 1/4 cup sour cream
• 3 scallions, finely chopped

Directions

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

Increase the oven temperature to 450 degrees F. 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 butter and season with salt and pepper. Arrange skin-side up on a baking sheet and bake until crisp, about 15 minutes.

Meanwhile, mash the potato flesh with a fork; mix in the cheddar, muenster, parmesan, 2 tablespoons horseradish and the remaining 1 tablespoon melted butter. Stuff into the potato skins, return to the oven and continue baking until golden, about 8 minutes.

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

Photograph by Anna Williams