Cheesy Potato Skins with Sun-Dried Tomatoes

Cheesy Potato Skins with Sundried Tomatoes

Cheesy Potato Skins with Sun-Dried Tomatoes

Potatoes USA
A low-calorie russet potato appetizer that is sure to be a please!
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Prep Time 20 minutes
Cook Time 1 hour
Course Appetizer, Side Dish
Servings 16
Calories 114 kcal


  • 4 Medium Alsum russet potatoes about 1 ½ pounds
  • ¼ Cup Fat free sour cream*
  • 2 Ounces Shredded Parmesan cheese
  • Cup Sun-dried tomatoes finely chopped
  • ¼ Cup Green onion tops sliced
  • 2 Ounces Shredded Mozzarella cheese*
  • 2 Tablespoons Parsley fresh, chopped
  • Pepper to taste


  • Preheat oven to 375°F.
  • Bake potatoes 50 minutes, or until tender. Let cool. Cut each potato in half. With a spoon, scoop out pulp leaving ¼-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. Yields 16 stuffed potato skins.


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


Calories: 114kcalCarbohydrates: 17gProtein: 4gFat: 2gCholesterol: 7mgSodium: 333mgPotassium: 244mgFiber: 3gVitamin C: 8mg