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Prep Time: 15 Minutes Cook Time: 65 Minutes |
Ready In: 80 Minutes Servings: 4 |
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I developed this recipe completely by accident. I was making my usual stuffed potatoes and was in a hurry. So instead of mashing the potatoes, I just tossed everything together. My family and friends actually liked them better. Ingredients:
2 large baking potatoes |
1/2 cup sour cream |
1/4 cup grated parmesan cheese |
4 bacon strips, cooked and crumbled |
2 tablespoons finely chopped green onion |
1 teaspoon prepared horseradish |
salt and pepper to taste |
4 teaspoons butter |
1/2 cup shredded sharp cheddar cheese |
Directions:
1. Bake potatoes at 425° for 45 minutes or until tender. Remove from oven; reduce temperature to 350°. Cut each potato in half horizontally; leaving a thin shell, carefully scoop pulp into a bowl. Set potato skins aside.
2. To the pulp, add sour cream, Parmesan cheese, bacon, onion and horseradish. Mix with a fork until combined but not mashed. Add salt and pepper. Fill potato skins. Top each potato with 1 teaspoon butter and sprinkle with cheese. Place in a shallow baking dish. Bake at 350° until heated through, about 20 minutes. Yield: 4 servings.
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