Cheesy Potato Skins with Sun Dried Tomatoes, Potato Recipe, Appetizer Recipe

Cheesy Potato Skins with Sun Dried Tomatoes

Recipe and photo courtesy of the The Potato Underground.

Here’s 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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Cheesy Potato Skins with Sun Dried Tomatoes

4 medium-size russet potatoes (about 1 1/2 pounds)
1/4 cup fat-free sour cream
2 ounces shredded Parmesan cheese
2 ounces shredded Mozzarella cheese
1/3 cup finely chopped sun-dried tomatoes
1/4 cup sliced green onion tops
2 tablespoons chopped fresh parsley
Fresh ground black pepper, to taste

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 potato masher (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.