Cheesy Potato Skins with Sun-Dried Tomatoes

45 minutes prep time | Serves 16

Ingredients:

• 4 medium russet potatoes (about 1-1/2 lbs)
• Salt and freshly ground black pepper, to taste
• 1/4 c fat-free sour cream
• 2 oz shredded Parmesan cheese
• 2 oz shredded mozarella cheese
• 1/4 c sliced green onion tops
• 2 Tbsp chopped Italian parsley
• 1/3 c finely chopped sun-dried tomatoes

Directions:

1. Preheat oven to 375°. 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 flesh in each half. Cut each half in half again to form quarters. Season with salt and pepper. Bake potato quarters for 15 minutes. (This will make them crispy, so they can be picked up easily.)
2. Mash 1 cup of potato pulp with a potato masher. (Save remaining pulp for another use.) Stir in the sour cream, cheeses, green onions, parsley, and tomatoes. Mixture will be sticky and should hold together. Using your hands, divide the mixture evenly among the potato skins, pressing the mixture into the skins. Sprinkle with freshly ground black pepper. Bake for 15 minutes. Serve warm.

Per serving: 60 Calories, 4 g Protein, 8 g Carbohydrates, 1 g Fiber, 2 g Total fat (1 g sat), 112 mg Sodium, Vitamin C, Calcium