Cheesy Potato Skins with Sun-Dried Tomatoes

By Hklbrries

Ingredients

• 4 Wisconsin russet potatoes
• Salt
• Freshly ground black pepper
• 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 tbsp chopped fresh parsley

Details

Servings 16

Preparation

Step 1

Preheat oven to 375 F.

Bake potatoes for 50 minutes, or until tender. Let cool.

Cut each potato in half. Scoop out the pulp with a spoon, leaving 1/4 inch of potato in each half. Cut each half in half again to form quarters. Season to taste with salt and pepper.

Place potato quarters in a pan and bake for 15 minutes. (This will crisp them up so that they can be picked up easily).

Place potato pulp in a bowl and mash with a potato masher. Stir in sour cream, cheeses, tomatoes, green onions and parsley.

With your hands, divided the mixture evenly among the potato skins, pressing into the skins. Sprinkle with pepper and bake for 15 minutes. Serve warm.