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Cheese-Stuffed Potatoes

Cheese-Stuffed Potatoes
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.
4 ServingsPrep: 15 min. Bake: 65 min.

Ingredients

  • 2 large baking potatoes
  • 1/2 cup sour cream
  • 1/4 cup grated Parmesan cheese
  • 4 Wright® Brand Bacon strips, cooked and crumbled
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  • 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

  • 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.
  • 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.
Nutrition Facts: 1 serving (1 each) equals 350 calories,
© Taste of Home 2013

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Cheese-Stuffed Potatoes (continued)

Nutrition Facts: 18 g fat (11 g saturated fat), 55 mg cholesterol, 348 mg sodium, 35 g carbohydrate, 3 g fiber, 12 g protein.
© Taste of Home 2013