Cheesy Potato Skins with Sun-Dried Tomatoes

  • Yield: 16 servings


4medium russet potatoes (about 1 1/2 pounds)
1/4cup fat-free sour cream
2ounces shredded Parmesan cheese
2ounces shredded mozzarella cheese
1/3cup finely chopped sun-dried tomatoes
1/4cup sliced green onion tops
2tablespoons chopped fresh parsley
-- Pepper


  1. Preheat oven to 375F.
  2. 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 the skins with salt and pepper and bake for 15 minutes. (This will crisp them up so they can be picked up easily.)
  3. Mash 1 cup potato pulp with a potato masher (save remaining pulp for a later use). Stir in the sour cream, cheese, 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 freshly ground black pepper and bake for 15 minutes. Serve warm.

Recipe courtesy of the U.S. Potato Board.

Nutritional Info *per serving

  • Calories 114
  • Fat 2g
  • Potassium 333mg