Cheesy Horseradish Potato Skins

These looked so tasty in the food network magazine that we had to make them.  The recipe was in the Weekend Dinner section.  The recipe makes 6 servings.

Image by Jason Hedlund

Ingredients:
6 russet potatoes
3 Tbsp unsalted butter, melted
Kosher salt and freshly ground pepper
1 cup grated sharp cheddar cheese
1 cup grated muenster cheese
1/4 cup parmesan cheese
3-4 Tbsp horseradish
1/4 cup sour cream
3 scallions, finely chopped

Directions:
1.  Preheat oven to 350F.  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.
2.  Increase the oven temp to 450F.  Halve the potatoes lengthwise and scoop out the flesh leaving 1/4-inch thick shell.  Brush both sides of the potato skins with 2 Tbsp melted butter and season with salt and pepper. Arrange skin-side up on a baking sheet and bake until crisp, about 15 minutes.
3.  Meanwhile, mash the potato flesh with a fork; mix in the cheddar, muenster, parmesan, 2 Tbsp horseradish and the remaining 1 Tbsp melted butter.  Stuff into the potato skins, return to the oven and continue baking until golden, about 8 minutes.
4.  Mix the sour cream with the remaining 1-2 Tbsp horseradish.  Spoon on the potato skins and sprinkle with the scallions.

Jason and Beth's Rating: 8/10

Nutrition:
424 calories
28g fat (9g saturated)
80mg cholesterol
475mg sodium
28g carbohydrates
3g fiber
4g sugar
19g protein