Cheesy potato skins with sun-dried tomatoes
When you have some leftover baked potatoes, these cheesy potato skins with sun-dried tomatoes is a wonderful way to use them up! It’s perfect for a quick vegetarian lunch (served with a green salad), or as a side dish with grilled/fried meat and fish. If you want to make them from scratch, just bake some potatoes, then let them cool and cut them in half, scoop out the flesh – then follow the recipe below.
Ingredients
Method
- Cut the baked potatoes in half and scoop out the potato flesh.
- Put the sundried tomatoes, basil, tomato purée and garlic into a small food processor and whiz until you get a rough paste (add a drop of oil to it from the jar if it’s too dry).
- Mix a spoonful of this paste with the potato flesh.
- Drain, then slice the mozzarella.
- Spoon some of this paste into the potato skins, then add a spoonful of the potato mixture. Cover with a slice of mozzarella then bake for about 20 minutes, until the cheese has melted and browned.