Ingredients6 whole Russet Potatoes, Scrubbed Clean
¼ cups Horseradish Cream Sauce (I Use Boars Head)
¼ cups Pepperjack Cheese Grated
¼ cups Cheddar Cheese, Grated
1 Tablespoon Butter
½ cups Sour Cream
¼ teaspoons Garlic Powder
½ teaspoons Salt
¼ teaspoons Pepper
Preparation InstructionsPreheat oven to 400 degrees (F).
Place potatoes in a baking dish. Pierce potatoes with a fork. Bake 1 hour until cooked through or you can also microwave on potato setting for about 12 minutes. Allow potatoes to cool so they can be handled.
Once the potatoes are cooled, slice in half lengthwise and scoop out insides. Add the potato insides to a mixing bowl and add all remaining ingredients. Stir well and then return the mixture into the potato skins and bake until golden brown about 25 minutes.