'Packed' Potato SkinsFeb 01 2011 by
There are so many good potato skin recipes but these ‘packed’ skins have always been a big hit with their twice baked style filling. Just be careful because you might get ‘rushed’ when going in for one of these.
- 4 Idaho (russet) potatoes
- 2 tbsp parmesan cheese, shredded
- 2 tbsp romano cheese, shredded
- 1/4 cup mozzarella cheese, shredded
- 1/4 cup plus 2 tbsp low fat sour cream (I like Organic Valley)
- 3 sun dried tomatoes in oil, finely chopped
- 2 tsp oil from sun dried tomatoes (optional, I like the added flavor) Make sure you check the label – there shouldn’t be anything more than oil, salt, herbs and sometimes vinegar
- 2 tbsp fresh parsley, chopped
- 2 – 3 green onions (scallions), finely sliced
- sea salt and pepper, to taste
- Preheat oven to 350 degrees.
- Bake potatoes until tender and let cool slightly.
- Cut each potato in quarters and scoop out the inside, leaving about 1/4 inch of potato flesh on each skin.
- Place the skins on a baking sheet, add salt and pepper to taste. Bake 15 minutes or until turning crispy and brown.
- While the skins are baking take 1 cup of the potato pulp and mash it with a potato masher or pulse in a food processor.
- Stir in the cheeses, 1/4 cup sour cream and oil (if using) until mixed.
- Fold in the green onions (reserve a few for a garnish), tomatoes and parsley.
- You can add additional salt and pepper here but I find the salty parmesan and romano cheese provide enough.
- After the skins have baked, divide the mixture evenly among them, pressing it slightly into the skins.
- Bake another 15 – 20 minutes. Top with the remaining sour cream and green onions.
Makes 8 servings.
Serving size 2 potato skins.
Nutrients per serving: Calories: 121, Cal. from Fat: 19, Total Fat: 2g, Sat. Fat: 1g, Carbs: 20.5g, Fiber: 1.5g, Sugars: 1.5g, Protein: 5.5g, Sodium: 118mg, Chol: 9mg
Any leftover potato skins (not likely to happen but just in case!) can be stored in an airtight container in the fridge and reheated in the oven or microwave.