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Cheesy Potato Skins With Sun-Dried Tomatoes

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“A new take on an old classic from the US Potato Board. Parmesan and mozzarella stand in for cheddar. Sun-dried tomatoes and parsley add a fresh touch. Cook time includes the 50 minutes it takes to bake the potatoes.”
READY IN:
1hr 35mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees.
  2. Bake potatoes 50 minutes or until tender. Let cool.
  3. Cut each potato in half.
  4. With a spoon, scoop out pulp leaving 1/4-inch of potato in each half. Set pulp aside.
  5. Cut each skin half in half again to form quarters.
  6. Season the skins with salt and pepper and bake for 15 minutes.
  7. Mash 1 cup potato pulp with a potato masher.
  8. Stir in sour cream, cheese, tomatoes, green onions and parsley. (Mixture will be sticky and hold together.).
  9. With your hands, divide the mixture evenly between the potato skins, pressing the mixture into the skins.
  10. Sprinkle with freshly ground black pepper and bake for 15 minutes. Serve warm.

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