Cheesy Potato Skins with Sun-dried Tomatoes
Courtesy of US Potato Board
Serve With:
Perfect pick up food for your next party.
Servings: 16
Perfect pick up food for your next party.
Prep Time: 5 Min.
Cook Time: 75 Min.
What you need:
* 4 medium russet potatoes (about 1 1/2 lbs.)
* 1/4 c. fat free sour cream
* 2 oz. shredded Parmesan cheese
* 2 oz. shredded Mozzarella cheese
* 1/3 c. finely chopped sun-dried tomatoes
* 1/4 c. sliced green onion tops
* 2 Tbsp. chopped fresh parsley
* pepper to taste
* 1/4 c. fat free sour cream
* 2 oz. shredded Parmesan cheese
* 2 oz. shredded Mozzarella cheese
* 1/3 c. finely chopped sun-dried tomatoes
* 1/4 c. sliced green onion tops
* 2 Tbsp. chopped fresh parsley
* pepper to taste
What to do:
1. Preheat oven to 375 °.
2. Bake potatoes 50 min. 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 min.
3. Mash 1 c. potato pulp with a potato masher. 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 min. Serve warm.
2. Bake potatoes 50 min. 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 min.
3. Mash 1 c. potato pulp with a potato masher. 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 min. Serve warm.
Nutritional information:
Calories: 114; Cholesterol: 7mg; Total Carbs: 17g; Fiber: 3g; Protein: 4g; Sodium: 333mg; Potassium: 244mg;