Baked potatoes stuffed with cheese and horseradish – a detailed recipe cooking. 
The photodishes: Anna Williams Time: 1 hour. 40 min Difficulty: easy Portions: 6 Recipes use volumetric containers with a volume of: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 6 large potato tubers (approximately 230 gr. each)
- 3 tbsp. l (45 gr.) Butter, melt
- Coarse salt and freshly ground pepper
- 1 tbsp. grated ripe cheddar cheese
- 1 tbsp. grated cheese “Munster”
- 1/4 Art. grated Parmesan cheese
- 3 – 4 tbsp. l table horseradish
- 1/4 Art. sour cream
- 3 feathers of green onions, cut into rings
Recipes with similar ingredients: potatoes, cheddar cheese, cheese münster, parmesan cheese, horseradish, sour cream, green onions
Recipe preparation:
- Preheat the oven to 180 ° C. Pierce potatoes in several places with a fork. Place the potatoes on a baking sheet and bake in the oven until softened, for about 1 hour. cool.
- Increase oven temperature to 230 ° C. Cut potatoes cut in half and scoop out the pulp, leaving about 1 cm. near peel; transfer half the pulp to a bowl (the rest of the potato pulp can be used in other recipes). Grease potato peel 2 tbsp. l melted butter, salt and Spice up. Put the potatoes on a baking sheet with the skin up and bake until crisp, for about 15 minutes.
- Meanwhile, knead the potato flesh with a fork; mix in cheddar, münster, parmesan, 2 tbsp. l horseradish and the remaining 1 tbsp. l melted butter. Stuff the potatoes obtained with the mixture, return to the oven and continue to bake until golden colors, approximately 8 min.
- Stir the sour cream with the remaining 1 – 2 tbsp. l horseradish. To lay out mix on potatoes and sprinkle with green onions.
