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.Ingredients:
- 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
Directions:
- Preheat oven to 350 degrees. Bake potatoes on rack for 1 hour.
- Remove potatoes from oven, let cool slightly. Cut each in half, lengthwise, scooping out cooked potato, leaving a shell.
- 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.
- Combine in bowl; half potato flesh, cheese & 3 tbsp Bookbinder's Horseradish Mustard.
- Fill sheels with mixture. Place back in oven 8-10 mins.
- Mix sour cream & remaining mustard together.
- 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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Fishin' For Something Good
Dining at Old Original Bookbinder's restaurant in Philadelphia was a Philadelphia tradition from 1865 to 2009. Today Bookbinder's Foods is bringing some of the traditional favorites served at Old Original Bookbinder's Restaurant to consumers at home.
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