Twice-baked potato skins with sun-dried tomatoes
These crispy potato shells are stuffed with cheesy mashed potatoes and savory tomatoes.
Talk about comfort food. These crispy potato shells will satisfy that craving in a jiffy – just plan on baking the potatoes ahead, or if you’re short on time, nuke them in the microwave. You can use your favorite cheese for the filling – cheddar, mozzarella, parmesan and feta all work well.
To create a beautifully garnished dish, slice scallions lengthwise as thin as you can go. They’ll naturally curl up as you slice along the grain. Chives and snipped fresh parsley can also be used to garnish and flavor these potatoes.
- 4 long Idaho potatoes
- 1/4 cup sour cream (light or regular)
- 1/2 cup shredded cheese
- 4 stalks scallions, sliced
- 1/3 cup julienned sun-dried tomatoes, packed in oil
- 1 tablespoon fresh dill
- Salt and pepper, to taste
Preheat oven to 425° F. Wash potatoes, and prick with a fork. Wrap tightly and bake 1.5 hours, or until thoroughly baked. Unwrap, slice in half, and allow to cool.
Scoop out potato insides, leaving a thin layer all around. Transfer shells to a parchment lined baking sheet, sprinkle skins with salt and pepper, and bake for another 15 minutes.
In a medium bowl, mash potato pulp with sour cream, cheese, dill and a dash of black pepper.
Chop sun-dried tomatoes into small pieces and add to potato mixture. Fill baked shells with potato mixture, and bake for another 10 - 15 minutes.
Sprinkle with sliced scallions before serving.