Serves: 4
Total Calories: 279
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.
© Copyright Reiman Publications, 1993-1997
This Cheese-Stuffed Potatoes recipe is from the Taste of Home Family Favorites Cookbook. Download this Cookbook today.
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