Fork pierce the potatoes and microwave for 10-12 minutes, or until tender, turning once. In a bowl, mix sour cream, horseradish and green onion. Cut potatoes lengthwise in half and scoop out flesh into the bowl with the sour cream, leaving a 1/4-inch thick shell. Mash potato mixture and spoon back into shells; sprinkle with cheese and bacon. Bake at 450 for 12-15 minutes.

Submitted by: Vickie Leiker