Name: Cheesy potato skins with sun-dried tomatoes
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 2 baked potatoes; 4-6 sundried tomatoes from a jar; 1 handful of basil or flat parsley leaves; 1 clove of garlic; 1 Tbsp tomato purée; I mozzarella ball

Cheesy potato skins with sun-dried tomatoes

28 Nov 2016

by Dinna

Prep Time

5 minutes

Cook Time

20 minutes

Total Time

25 minutes

Background

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

2 baked potatoes
4-6 sundried tomatoes from a jar
1 handful of basil or flat parsley leaves
1 clove of garlic
1 Tbsp tomato purée
I mozzarella ball

Instructions

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.