INGREDIENTS
4 oz container Pine River Horseradish Spread Cheese
1 dozen bite size potatoes
2 slices of bacon, cooked and crumbled
3 or 4 stems of fresh parsley, finely chopped
Salt and pepper
DIRECTIONS
Boil potatoes until semi soft or slightly under cooked. Remove from heat and let cool until you can handle them. Heat oven to 350F. Cut of one end of each potato leaving about 2/3. Using a small spoon or melon baler, carefully scoop out the inside of each potato and place in a small mixing bowl. Add bacon crumbles and ½ container of Pine River Horseradish Cheese spread and parsley. Stir to combine.
Carefully fill each hollowed out potato with cheese mixture. Place each potato, stuffed side up, on a baking sheet and place in oven. Bake about 15 minutes or until the tips of the potato start to look a little golden. Remove from heat. Place on a serving tray and sprinkle with coarse ground pepper and salt to taste. Enjoy!