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 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 onions
  • 2 tablespoons chopped fresh parsley


  1. 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. Season with salt and pepper. Bake potato halves for 15 minutes. (This will crisp them up so that they can be picked up easily.)

  2. 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. Season to taste. With your hands, divide the mixture evenly between the potato skins, pressing the mixture into the skins. Bake for 15 minutes. Serve warm.

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