Potatoes, onions and more.

Cheesy Potato Skins with Sun-Dried Tomatoes


A low-calorie appetizer that is sure to please!


4MediumRusset potatoes (about 1 1/2 lbs)
1⁄4CupFat free sour cream*
2OunceShredded Parmesan cheese
1⁄3CupFinely chopped sun-dried tomatoes
1⁄4CupSliced green onion tops
2OunceShredded Mozzarella cheese*
2TablespoonChopped 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.


If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are it is gluten-free.


16 Servings
SourcePhoto and Recipe courtesy of Potatoes USA
Prep time20 minutes
Cook time1 hour
RecipesVegetarian Appetizers