Harvest Stuffed Potatoes

• 4 large baking potatoes
• 1 cup grated raw carrot
• 14 cup chopped parsley
• 14 cup minced green onion
• 12 teaspoon grated horseradish
• 23 cup sour cream or 23 cup plain yogurt
• 14-12 cup butter, melted
• salt and pepper
• 12 cup parmesan cheese or 12 cup cheddar cheese, grated
• paprika, for top

1. Preheat oven to 400 degrees.
2. Bake potatoes for 1 hour.
3. When cool enough to handle, slice off top third of the potato.
4. Scoop out the flesh of both pieces,leaving a 1/4 inch thick shell on the larger piece and place in a large mixing bowl.
5. Discard the skin from the smaller piece.
6. Add the grated carrot, parsley, green onions, horseradish, sour cream, melted butter and mix gently with a fork.
7. Season with salt and pepper.
8. Divide the mixture among the shells.
9. sprinkle the tops with the grated cheese.
10. Bake at 400 degrees for 10 to 20 minutes, until hot.
11. Sprinkle with paprika before serving.

baking potatoes, carrot, parsley, green onion, horseradish, sour cream, butter, salt, parmesan cheese, paprika

Taken from www.food.com/recipe/harvest-stuffed-potatoes-61300 (may not work)