Baked potatoes stuffed with cheese and horseradish

Ingredients:

• 6 large potatoes (approximately 230 g each)
• 3 tbsp (45 g) butter, melted
• Coarse salt and freshly ground pepper
• 1 cup grated mature cheese "Cheddar"
• 1 cup grated Muenster cheese
• 1/4 tbsp. grated Parmesan cheese
• 3-4 tbsp. horseradish
• 1/4 cup sour cream
• 3 feathers green onion, cut into rings

Preparation:

1. Preheat oven to 180°C. Prick the potatoes several times with a fork. Place the potatoes on a baking sheet and bake in the oven until softened, about 1 hour. Cool slightly.
2. Increase the oven temperature to 230°C. Cut the potatoes in half lengthwise and scoop out the flesh with a spoon, leaving about 1 cm of flesh near the skin; transfer half of the flesh to a bowl (the remaining flesh can be used in other recipes).
   
   Brush the potato skins with 2 tablespoons of melted butter and season with salt and pepper. Place the potatoes skin-side up on a baking sheet and bake until crisp, about 15 minutes.
3. Meanwhile, mash the potato flesh with a fork; stir in the Cheddar, Muenster, Parmesan, 2 tablespoons horseradish, and the remaining 1 tablespoon melted butter. Stuff the potatoes with the mixture, return to the oven, and continue baking until golden brown, about 8 minutes.
4. Mix the sour cream with the remaining 1-2 tablespoons of horseradish. Spread the mixture over the potatoes and sprinkle with green onions.