and photo courtesy of the
Potato Goodness Unearthed
Here is a new take on an old classic. Fontina and Mozzarella cheeses stand in for
cheddar, and sun-dried tomatoes and parsley add a fresh touch. Perfect pick up
food for your next party.
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History of Potatoes, and more great
Cheesy Potato Skins with Sun Dried Tomatoes
Yields: 16 stuffed potato skins
Prep time: 15 min
Cook time: 30 min
4 medium-size russet
potatoes (about 1 1/2 pounds)
1/4 cup fat-free sour cream
2 ounces shredded
Parmesan Cheese (Parmigiano-Reggiano)
2 ounces shredded fresh
1/3 cup finely-chopped sun-dried tomatoes
1/4 cup sliced green onion tops
2 tablespoons chopped fresh parsley
black pepper, to taste
Fresh Mozzarella Cheese,
Mozzarella Cheese Making Kits, and
Mozzarella Cheese Slicers at What's Cooking America's Cooking Store.
Preheat oven to 375 degrees F.
Bake potatoes approximately 50 minutes, or until tender. Remove from oven and let cool.
Cut each potato in half. With a spoon, scoop out potato pulp leaving 1/4-inch of potato in each half. Cut each half in half
again to form quarters. Season with salt and pepper.
Bake potato quarters for 15 minutes. (This will crisp them up so that they can be picked up easily.)
Mash 1 cup potato pulp with a with a potato masher,
potato ricer, fork, or beat with electric hand
mixer (save remaining pulp for a later use).
Stir in the sour cream, Parmesan cheese,
Mozzarella cheese, sun-dried tomatoes, green onions, and parsley. Mixture will
be sticky and hold together. With your hands, divide the mixture evenly between
the potato skins, pressing the mixture into the skins. Sprinkle with black
pepper and bake for 15 minutes. Remove from oven and serve warm.
Yield: 16 stuffed potato skins.
Nutrients per serving: 114 calories, 4 g
protein, 17 g carbohydrate, 2 g total fat, 7 mg cholesterol, 333 mg sodium, 3 g
fiber, 8 mg vitamin C, 244 mg potassium.