Cheese-Stuffed Potatoes

2 large baking potatoes
1/2 cup sour cream
1/4 cup grated Parmesan cheese
4 bacon strips, cooked and crumbled
2 tablespoons finely chopped green onion
1 teaspoon prepared horseradish
Salt and pepper to taste
4 teaspoons butter or margarine
1/2 cup shredded sharp cheddar cheese

Bake potatoes at 425° for 45 minutes or until tender. Remove from oven; reduce temperature to 350°. Cut each potato in half horizontally; leaving a thin shell, carefully scoop pulp into a bowl. Set potato skins aside.

To the pulp, add sour cream, Parmesan cheese, bacon, onion and horseradish. Mix with a fork until combined but not mashed. Add salt and pepper. Fill potato skins.

Top each potato with 1 teaspoon butter and sprinkle with cheese. Place in a shallow baking dish. Bake at 350° until heated through, about 20 minutes. Makes 4 servings.