Cheesy Potato Skins With Sun Dried Tomatoes Recipes

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CHEESY POTATO SKINS



Cheesy Potato Skins image

These cheesy potato skins are a fave in my house! They are so delicious!

Provided by LauraChristine

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 1h30m

Yield 4

Number Of Ingredients 7

4 medium russet potatoes, scrubbed
¼ cup unsalted butter, melted
1 cup shredded Colby-Monterey Jack cheese
¼ teaspoon seasoned salt
⅓ cup crumbled cooked bacon
¼ cup sour cream
2 stalks scallions, thinly sliced

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
  • Bake in the preheated oven until potatoes are easily pierced with a fork, 1 to 1 1/2 hours. Remove from the oven. Turn on the broiler to the low setting.
  • When potatoes are cool enough to handle, cut them lengthwise and scoop out flesh to within 1/4 inch of skin. Reserve flesh for another use.
  • Brush inside of potato skins with butter. Add 2 tablespoons cheese to each one, sprinkle with seasoned salt, and top with bacon.
  • Return to the oven and broil until cheese is melted, 2 to 3 minutes. Serve with sour cream and scallions.

Nutrition Facts : Calories 511 calories, Carbohydrate 39.8 g, Cholesterol 86 mg, Fat 31.9 g, Fiber 4.9 g, Protein 18.2 g, SaturatedFat 18.9 g, Sodium 688.3 mg, Sugar 1.9 g

CHEESY POTATO SKINS WITH SUN-DRIED TOMATOES



Cheesy Potato Skins With Sun-Dried Tomatoes image

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.

Provided by rickoholic83

Categories     Potato

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 9

4 medium russet potatoes (about 1 1/2 pounds)
1/4 cup fat free sour cream
2 ounces parmesan cheese, shredded
2 ounces mozzarella cheese, shredded
1/4-1/3 cup sun-dried tomato, chopped
1/4 cup green onion, tops only and chopped
2 tablespoons Italian parsley, chopped
kosher salt
fresh ground black pepper

Steps:

  • Preheat oven to 375 degrees.
  • 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. Set pulp aside.
  • Cut each skin half in half again to form quarters.
  • Season the skins with salt and pepper and bake for 15 minutes.
  • Mash 1 cup potato pulp with a potato masher.
  • Stir in sour cream, cheese, tomatoes, green onions and parsley. (Mixture will be sticky and hold together.).
  • With your hands, divide the mixture evenly between the potato skins, pressing the mixture into the skins.
  • Sprinkle with freshly ground black pepper and bake for 15 minutes. Serve warm.

Nutrition Facts : Calories 146.8, Fat 3.9, SaturatedFat 2.3, Cholesterol 12.6, Sodium 201.3, Carbohydrate 21.5, Fiber 2.7, Sugar 2.3, Protein 7.2

SUN-DRIED TOMATO SCALLOPED POTATOES



Sun-Dried Tomato Scalloped Potatoes image

My family was tired of my traditional scalloped potatoes. So when I came across this recipe featuring a pesto and sun-dried tomato sauce, I knew I had to try it. I'm so glad I did, and so is my family! -Jamie Milligan, Kimberley, British Columbia

Provided by Taste of Home

Categories     Side Dishes

Time 2h10m

Yield 10 servings.

Number Of Ingredients 9

1 jar (7 ounces) oil-packed sun-dried tomatoes, drained and patted dry
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
1 garlic clove, peeled
1/4 teaspoon salt
7 cups sliced peeled potatoes
2 cups shredded cheddar cheese
1 cup chicken broth

Steps:

  • Place the first 6 ingredients in a food processor; cover and process until blended. In a greased 3-qt. baking dish or 13x9-in. baking pan, layer half of the potatoes, tomato mixture and cheese. Repeat layers. Pour broth over the top. , Cover and bake at 325° for 1-1/2 hours. Uncover; bake 15 minutes longer or until potatoes are tender. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 238 calories, Fat 11g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 420mg sodium, Carbohydrate 28g carbohydrate (1g sugars, Fiber 3g fiber), Protein 10g protein.

BAKED CHEESY POTATO SKINS (COOKING LIGHT STYLE)



Baked Cheesy Potato Skins (Cooking Light Style) image

I am in my "I've got to lose ten pounds phase again." Hence the recent spate of light and low fat recipes from me. Yes, I've got a split personality, I post a lot of great tasting Southwestern Dishes that are not low fat also. These are low fat clones of the famous potato skin appetizers served at many restaurants. Enjoy at home without the guilt.

Provided by Dawn399

Categories     Potato

Time 1h20m

Yield 4 Potato Skins

Number Of Ingredients 6

4 medium potatoes
vegetable oil cooking spray
4 slices turkey bacon
3/4 cup shredded low-fat cheddar cheese
1/4 cup fat free sour cream
1 tablespoon chopped fresh chives

Steps:

  • Bake potatoes at 425 for 1 hour or until done.
  • Cut potatoes in half length wise.
  • Make sure they are cool enogh to handle and scoop out potato, but leave an 1/4 inch shell.
  • Place potato shells on a baking sheet and spray with cooking spray.
  • Bake at 425 degrees for 8 minutes until crisp.
  • Cook bacon, chop and set aside.
  • Divide cheese into 8 equal parts and sprinkle into potato skins.
  • Sprinkle Bacon into shells with melted cheese (If cheese does not melt, you may have to heat an additional 5 minutes at 425 degrees.)
  • Place a dollop of sour cream on top of each potato boat and sprinkle with chives.

Nutrition Facts : Calories 250.4, Fat 4.7, SaturatedFat 1.8, Cholesterol 18.5, Sodium 323.8, Carbohydrate 40.3, Fiber 4.7, Sugar 3.2, Protein 12.3

CHEESY BAKED POTATO SKINS



Cheesy Baked Potato Skins image

These cheesy potato skins are so good, and easy to make. We have these twice a month on appetizer night, and my kids are always sure to remind me to make them.

Provided by braniffb13

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 1h30m

Yield 8

Number Of Ingredients 11

4 large baking potatoes
3 tablespoons vegetable oil
1 tablespoon grated Parmesan cheese
½ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon paprika
⅛ teaspoon ground black pepper
8 slices cooked bacon, crumbled
1 ½ cups shredded Cheddar cheese
½ cup sour cream
4 medium green onions, diced

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
  • Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Let cool enough to handle, about 10 minutes.
  • Increase oven temperature to 475 degrees F (245 degrees C). Line a baking sheet with foil.
  • Cut the potatoes in half lengthwise; scoop out the flesh using a melon baller leaving 1/4 inch in the shell. Reserve flesh for another use.
  • Combine oil, Parmesan cheese, salt, garlic power, paprika, and pepper in a bowl. Brush over both sides of the potato skins. Place on the prepared baking sheet.
  • Bake in the preheated oven for 7 minutes. Flip and continue to bake until crisp, about 7 minutes more. Remove from the oven; sprinkle with bacon pieces and Cheddar cheese. Bake until cheese is melted, about 2 minutes. Top with sour cream and green onions.

Nutrition Facts : Calories 392.8 calories, Carbohydrate 34 g, Cholesterol 47.2 mg, Fat 22.1 g, Fiber 4.3 g, Protein 15.5 g, SaturatedFat 9.9 g, Sodium 612.7 mg, Sugar 1.8 g

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