Cheesy Potato Skins with Sun-Dried Tomatoes

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Cheesy Potato Skins with Sun-Dried Tomatoes

 

4 medium russet potatoes (about 1 1/2 pounds)

1/4 cup 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

pepper to taste

 

Preheat oven to 375 degrees.

Bake potatoes 50 minutes, or until tender. Let cool. Cut each potato in half.

With a spoon, scoop out 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, cheeses, 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 fresh ground black pepper and bake for 15 minutes. Serve warm.

Yeilds 16 stuffed potato skins.