Cheesy Horseradish Potato Skins

• 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

1. Preheat the oven to 350 degrees F. Pierce the potatoes a few times with a fork.
2. Place directly on the center oven rack and bake until tender, about 1 hour.
3. Let cool slightly.
4. 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).
5. Brush both sides of the potato skins with 2 tablespoons melted butter and season with salt and pepper.
6. Arrange skin-side up on a baking sheet and bake until crisp, about 15 minutes.
7. Meanwhile, mash the potato flesh with a fork; mix in the cheddar, muenster, parmesan, 2 tablespoons horseradish and the remaining 1 tablespoon melted butter.
8. Stuff into the potato skins, return to the oven and continue baking until golden, about 8 minutes.
9. Mix the sour cream with the remaining 1 to 2 tablespoons horseradish.
10. Spoon on the potato skins and sprinkle with the scallions.
11. Photograph by Anna Williams

potatoes, unsalted butter, kosher salt, cheddar cheese, muenster cheese, parmesan cheese, horseradish, sour cream, scallions

Taken from www.foodnetwork.com/recipes/food-network-kitchens/cheesy-horseradish-potato-skins-recipe.html (may not work)