Cheesy Potato Skins with Sun Dried Tomatoes Recipe


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.

Find out about Potato Hints, Tips, and Information, History of Potatoes.


Cheesy Potato Skins


Cheesy Potato Skins with Sun Dried Tomatoes Recipe:

Cheesy Potato Skins With Sun Dried Tomatoes

Prep Time: 15 minutes

Cook Time: 30 minutes

Yield: 16 stuffed potato skins


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 Mozzarella Cheese*
1/3 cup finely-chopped sun-dried tomatoes
1/4 cup sliced green onion tops
2 tablespoons chopped fresh parsley
Freshly-ground black pepper, to taste

* Purchase Fresh Mozzarella CheeseMozzarella 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.

Source:  Recipe and photo courtesy of the Potato Goodness Unearthed.

Related Recipes:

Comments and Reviews

Leave a Reply