Ingredients for Cheesy Potato Skins With Sun Dried Tomatoes
- Russet Potatoes
- Fat Free Sour Cream
- Parmesan Cheese
- Mozzarella Cheese
- Sun Dried Tomato
- Green Onion
- Italian Parsley
- Kosher Salt
- Fresh Ground Black Pepper
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How to Make Cheesy Potato Skins With Sun Dried Tomatoes
- Preheat oven to 375°F (190°C).
- Bake 4 large russet potatoes for 50 minutes, or until tender. (Alternatively, microwave potatoes for 8-10 minutes per potato, then finish baking in the oven until soft)
- Let potatoes cool slightly.
- Cut each potato in half lengthwise.
- Using a spoon, scoop out the potato pulp, leaving a 1/4-inch thick shell.
- Set the potato pulp aside.
- Cut each potato half into two quarters.
- Season potato skins with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bake for 15 minutes.
- While skins bake, mash 1 cup of the reserved potato pulp with a potato masher.
- Stir in 1/2 cup sour cream, 1 cup shredded Parmesan cheese, 1/2 cup shredded mozzarella cheese, 1/4 cup chopped sun-dried tomatoes (packed in oil, drained), 2 tablespoons chopped green onions, and 1 tablespoon chopped fresh parsley.
- Divide the potato mixture evenly among the potato skins, pressing gently to fill.
- Sprinkle with freshly ground black pepper to taste.
- Bake for another 15 minutes, or until the cheese is melted, bubbly, and golden brown.
- Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
9g
Fat
11g
Carbs
7g
