Ingredients
- 4 medium russet potatoes about 1.5 lbs
- 1/4 cup fat free sour cream
- 2 oz shredded Parmesan cheese
- 2 oz shredded mozarella cheese
- 1/3 cup sun-dried tomatoes finely chopped
- 1/4 cup sliced green onion tops
- 2 Tbsp chopped fresh parsley chopped
- Pepper to taste
Instructions
- Preheat oven to 375°.
- 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 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.
Nutrition
Calories |137kcalCarbohydrates |29gProtein |7gFat |1gSaturated Fat |1gPolyunsaturated Fat |1gMonounsaturated Fat |1gCholesterol |5mgSodium |172mgPotassium |1331mgFiber |5gSugar |14gVitamin A |467IUVitamin C |14mgCalcium |112mgIron |3mg
