Cheesy Potato Skins with Sun Dried Tomatoes are a new take on the classic stuffed potato skins. Fontina and Mozzarella cheeses stand in for cheddar, and sun-dried tomatoes and parsley add a fresh touch. These stuffed potato skins are twice baked which makes them crispy and delicious. I like to make them for football night and sometime even for the main dish at dinner. They are the perfect finger food for your next party.
- 4 medium-size Russet potatoes (about 1 1/2 pounds)
- 1/4 cup sour cream (fat-free)
- 2 ounces Parmesan Cheese (Parmigiano-Reggiano), shredded
- 2 ounces fresh Mozzarella cheese, shredded*
- 1/3 cup sun-dried tomatoes, finely-chopped
- 1/4 cup green onion tops, sliced
- 2 tablespoons parsley, fresh, chopped
- Black pepper, freshly-ground, 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 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.
Source: Recipe and photo courtesy of the Potato Goodness Unearthed.
Categories:Cheese Fresh Mozzarella Cheese Appetizers Parmesan Cheese - Asiago Cheese Appetizers Potato Appetizers Potatoes Snack Foods Tomato Appetizers