Wisconsin Potato and Vegetable Growers Association

Cheesy Potato Skins with Sun-Dried Tomatoes

Posted August 8th, 2019

Cheesy Potato Skins with Sun-Dried Tomatoes
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Cheesy Potato Skins with Sun-Dried Tomatoes
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
Servings:
Units:
Instructions
  1. Preheat oven to 375°.
  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 with salt and pepper. Bake potato quarters for 15 minutes. (This will crisp them up so that 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 sour cream, cheeses, tomatoes, green onions and parsley. Mixture should 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.
Share this Recipe
Powered byWP Ultimate Recipe