Cheese-Stuffed Potatoes

Ingredients

• 2 large baking potatoes 
• 4 teaspoons butter 
• 4  bacon crumbled cooked
• 2 tablespoons spring onion finely chopped
• 1 teaspoon horseradish prepared
• 0.3 cup parmesan cheese grated
• 4 servings salt and pepper to taste
• 0.5 cup sharp cheddar cheese shredded
• 0.5 cup cream sour

Equipment

• bowl
• oven
• baking pan

Directions

1. Bake potatoes at 425° for 45 minutes or until tender.
2. Remove from oven; reduce temperature to 350°.
3. Cut each potato in half horizontally; leaving a thin shell, carefully scoop pulp into a bowl. Set potato skins aside.
4. To the pulp, add sour cream, Parmesan cheese, bacon, onion and horseradish.
5. Mix with a fork until combined but not mashed.
6. Add salt and pepper. Fill potato skins. Top each potato with 1 teaspoon butter and sprinkle with cheese.
7. Place in a shallow baking dish.
8. Bake at 350° until heated through, about 20 minutes.