Best 5 Cheesy Potato Skins With Sun Dried Tomatoes Recipes
Indulge in the delectable symphony of flavors with our irresistible Cheesy Potato Skins With Sun-Dried Tomatoes, a culinary masterpiece that elevates the classic potato skin to new heights of indulgence. Crispy potato skins are transformed into savory vessels, generously filled with a blend of melted cheese, tangy sun-dried tomatoes, and a hint of garlic and herbs. These delightful bites offer a perfect balance of textures, from the crispy skin to the soft and fluffy potato interior, complemented by the gooey cheese and the burst of sun-dried tomatoes. Alongside this star recipe, we present a tempting array of additional potato skin variations to suit every palate. From the classic Loaded Potato Skins, fully loaded with bacon, cheese, and all the fixings, to the zesty Jalapeño Popper Potato Skins, these recipes are sure to satisfy any craving. And for those seeking a vegetarian delight, our Spinach and Artichoke Stuffed Potato Skins offer a flavorful combination of creamy spinach, artichoke hearts, and melted cheese.
Check out the recipes below so you can choose the best recipe for yourself!
CHEESY POTATO SKINS WITH SUN-DRIED TOMATOES
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
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
CHEESY POTATO SKINS WITH SUN DRIED TOMATOES
Cooking the Costco way..Costco always makes it so easy.
Provided by Lynnda Cloutier
Categories Vegetable Appetizers
Number Of Ingredients 8
Steps:
- 1. preheat oven to 375°
- 2. bake potatoes for 50 minutes or until tender. Let cool. Cut each potato in half. Scoop out the pulp with a spoon, leaving 1/4 inch of potato in each half. Cut each half in half again to form quarters.
- 3. Season to taste with salt and pepper. Place potato quarters in a pan and bake for 15 minutes. This will crisp them up so that they can be picked up easily.
- 4. Place potato pulp in a bowl and mash with a potato masher. Stir in sour cream, cheeses, tomatoes, green onions and parsley. With your hands, divided mixture evenly among the potato skins, pressing into the skins. Sprinkle with pepper and bake for 15 minutes. Serve warm. Makes 16 servings.
CHEESY POTATO SKINS
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
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
SUN-DRIED TOMATO SCALLOPED POTATOES
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
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.
CHEESY POTATO SKINS
Love potato skins but don't need all the fat and calories that go along with them? This version from EatingWell Magazine reduces the fat but keeps the great taste and you still receive all that great potassium.
Provided by Bev I Am
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F
- Scrub the potatoes. With a paring knife, remove skin and about 1/8 inch of the flesh in long 1- to 2-inch-wide strips (Reserve peeled potatoes for another use.)
- Toss potato skins with oil, paprika, salt and cayenne.
- Place in a single layer on a lightly oiled baking sheet; sprinkle with Parmesan.
- Bake until tender and golden, about 25 to 30 minutes.
- Serves 4.
Nutrition Facts : Calories 376.8, Fat 2.3, SaturatedFat 0.7, Cholesterol 2.2, Sodium 211.4, Carbohydrate 80.9, Fiber 10.3, Sugar 3.6, Protein 10.3
Tips for Making Cheesy Potato Skins with Sun-Dried Tomatoes
- Choose the right potatoes. Russet potatoes or Yukon Gold potatoes work best because they have a firm texture and hold their shape well. - Scrub the potatoes well and bake them until they are tender when pierced with a fork. - Let the potatoes cool slightly before slicing them in half. This will help to prevent them from breaking. - Scoop out the potato flesh leaving a 1/4-inch border. This will create the potato skins. - Brush the potato skins with olive oil and season them with salt and pepper. - Bake the potato skins until they are crispy and golden brown. - Top the potato skins with your favorite toppings. Some popular options include cheese, sun-dried tomatoes, bacon, and sour cream. - Serve the potato skins immediately.Conclusion
Cheesy potato skins with sun-dried tomatoes are a delicious and easy-to-make appetizer. They are perfect for parties or gatherings. With just a few simple ingredients and a little bit of time, you can create a dish that everyone will love. So next time you are looking for a tasty and crowd-pleasing appetizer, give cheesy potato skins with sun-dried tomatoes a try.
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