Golden Stuffed Baked Potatoes

These contain grated raw carrots in the ingredients to make them a little different and delicious. From a little cookbook titled "Food Editors' Favorities, Treasured Recipes". Can be made ahead and refrigerated or frozen for longer storage. Preparation time does not include baking the potatoes.

• Ready In: 1 hr 15 mins
• Serves: 8
• Yields: 8 potato halves

Ingredients

• 4  baked potatoes
• 1  cup  grated raw carrot
• 1⁄4 cup  chopped fresh parsley (or dry equivalent)
• 1⁄4 cup  finely minced onions or 1⁄4 cup chives
• 1⁄2 teaspoon horseradish
• 2⁄3 cup plain yogurt or 2⁄3 cup sour cream
• 1⁄4 cup  melted butter
•  salt and pepper, To Taste
•  grated parmesan cheese or  cheddar cheese
•  paprika, for Garnish

Directions

1. Cut baked potatoes in half and scoop out pulp. Whip pulp with all ingredients except cheese and paprika. Refill potato halves and sprinkle with grated cheese and paprika. Bake in 350-degree oven for 15 minutes or until cheese melts and potatoes are hot.
2. If refrigerating ahead of time, when ready to cook, remove from refrigerator and then top with cheese and paprika and bake at 350 for 20-25 minutes or until hot. If freezing, thaw and proceed with refrigeration directions.