Cheesy Potato Skins with Sun Dried Tomatoes
Indulge in the ultimate appetizer with these Cheesy Potato Skins with Sun-Dried Tomatoes, a crowd-pleasing combination of crispy baked potato shells, melty cheddar and mozzarella cheeses, and the tangy sweetness of julienned sun-dried tomatoes. With perfectly seasoned potato skins baked to golden perfection, each bite is bursting with flavor, topped off with a dollop of creamy sour cream, fresh green onions, and a sprinkle of parsley for a vibrant finish. This easy-to-follow recipe takes your potato skins to a gourmet level, making it an irresistible choice for game days, gatherings, or cozy family nights. Ready in just over an hour, these savory delights are a surefire way to satisfy everyone at the table.
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Recipe Information
Ingredients
- 4 large russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1.5 cups shredded cheddar cheese
- 0.5 cup mozzarella cheese
- 0.5 cup sun-dried tomatoes (julienned)
- 0.5 cup sour cream
- 3 stalks green onions (sliced)
- 2 tablespoons fresh parsley (chopped)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.
Scrub the potatoes clean and pat them dry. Pierce each potato several times with a fork to allow steam to escape.
Rub the potatoes with 1 tablespoon of olive oil and sprinkle with 1/2 teaspoon of salt. Place them on the prepared baking sheet and bake for 40-45 minutes, or until the potatoes are tender when pierced with a knife.
Remove the potatoes from the oven and let them cool for 10 minutes. Once cool enough to handle, slice each potato lengthwise and carefully scoop out most of the flesh, leaving about 1/4 inch of potato attached to the skin.
Brush the inside and outside of the potato skins with the remaining 1 tablespoon of olive oil. Sprinkle with the remaining 1/2 teaspoon of salt and 1/2 teaspoon of ground black pepper.
Place the potato skins cut-side down on the baking sheet and bake for 8 minutes. Flip them over and bake for another 5 minutes, until crispy and golden.
While the potato skins are baking, mix the shredded cheddar cheese and mozzarella together in a bowl.
Fill each potato skin with a generous amount of the cheese mixture, then top with julienned sun-dried tomatoes.
Return the filled potato skins to the oven and bake for another 5-7 minutes, or until the cheese is melted and bubbly.
Remove the potato skins from the oven and let them cool slightly. Top with a dollop of sour cream, sliced green onions, and a sprinkle of fresh parsley.
Serve immediately and enjoy!
Nutrition Facts
Calories |
2780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.1 g | 154% | |
| Saturated Fat | 62.9 g | 314% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 276 mg | 92% | |
| Sodium | 4595 mg | 200% | |
| Total Carbohydrate | 332.3 g | 121% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 53.7 g | ||
| Protein | 109.5 g | 219% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 2051 mg | 158% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 8696 mg | 185% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
