Hot Mustard Potato Skins


  • 4-6 small russet potatoes, baked
  • ½ cup milk
  • 3 T unsalted butter, melted
  • 4 T Kelchner's Hot Mustard
  • ½ cup shredded parmesan cheese
  • Salt and pepper to taste
  • Bacon bits (we prefer fresh, cooked and chopped bacon)
  • Shredded cheese (your favorite)
  • Sour cream
  • Chives or scallions, chopped


1. Preheat oven to 350 degrees. While potatoes are still warm, cut them in half and scoop out the centers leaving roughly one-quarter inch of the potato intact with the skin. Place cooked potato in a bowl.


2. Combine cooked potato, milk, butter, parmesan cheese, Kelchner's Hot Mustard, salt and pepper and mix with a fork until well blended and ready to scoop.


3. Using a large spoon, scoop potato mixture and spread in the cavity of the potato skins. Top with shredded cheese and bacon bits.


4. Place stuffed potato skins on a baking sheet lined with parchment paper and bake for 15-20 minutes or until the shredded cheese is bubbling and crisp around the edges.


5. Remove from the oven and let cool for 5 minutes. Serve topped with sour cream and chopped chives or scallions. For extra zip, add 1 to 2 tablespoons of prepared horseradish to the sour cream and mix well before topping potato skins.

Prep Time: 10 minutes | Cook Time: 20 minutes | Serves: 8

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