Harvest Stuffed Potatoes

Flavorful, colorful, with a hint of horseradish and a little crunch of carrot. This recipe came from a friend of my sister-in-law.

• Ready In: 1 hr 50 mins
• Serves: 4

Ingredients

• 4  large baking potatoes
• 1  cup  grated raw carrot
• 1⁄4 cup  chopped parsley
• 1⁄4 cup  minced green onion
• 1⁄2 teaspoon  grated horseradish
• 2⁄3 cup sour cream or 2⁄3 cup plain yogurt
• 1⁄4-1⁄2 cup butter, melted
•  salt and pepper
• 1⁄2 cup parmesan cheese or 1⁄2 cup cheddar cheese, grated
•  paprika, for top

Directions

1. Preheat oven to 400 degrees.
2. Bake potatoes for 1 hour.
3. When cool enough to handle, slice off top third of the potato.
4. Scoop out the flesh of both pieces,leaving a 1/4 inch thick shell on the larger piece and place in a large mixing bowl.
5. Discard the skin from the smaller piece.
6. Add the grated carrot, parsley, green onions, horseradish, sour cream, melted butter and mix gently with a fork.
7. Season with salt and pepper.
8. Divide the mixture among the shells.
9. sprinkle the tops with the grated cheese.
10. Bake at 400 degrees for 10 to 20 minutes, until hot.
11. Sprinkle with paprika before serving.