Horseradish Mustard Potato Skins

Enjoy crispy potato skins filled with an irresitible blend of Bookbinder's Horseradish Mustard, melted butter, a trio of cheeses, and zesty scallions, creating a savory sensation that's both bold and comforting.

Made with

Horseradish Mustard


  • 3-4 tbsp Bookbinder's Horseradish Mustard
  • 6 Russet Potatoes
  • 3 tbsp unsaled Butter, melted
  • Salt & Pepper
  • 1/4 cup grated Parmesan Cheese
  • 1 cup grated Sharp Cheddar Cheese
  • 1 cup grated Muenster Cheese
  • 1/4 cup Sour Cream
  • Bunch Scallions, finely chopped


  1. Preheat oven to 350 degrees. Bake potatoes on rack for 1 hour.
  2. Remove potatoes from oven, let cool slightly. Cut each in half, lengthwise, scooping out cooked potato, leaving a shell.
  3. Increase oven to 450 degrees. Place shells on sheet pan. Brush sides of hollowed out shells with melted butter, season with salt & pepper. Cook for 15 minutes or until crisp.
  4. Combine in bowl; half potato flesh, cheese & 3 tbsp Bookbinder's Horseradish Mustard.
  5. Fill sheels with mixture. Place back in oven 8-10 mins.
  6. Mix sour cream & remaining mustard together.
  7. Remove skins from oven. Top with scalions & mustard mixture.
Prep 20 min Total 90 min Servings 6
Recipe by: Bookbinder's Foods

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