Cheesy potato skins with sun-dried tomatoes
28 Nov 2016
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.
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Categories
- Meal Type: - Everyday - Leftovers - Lunch - Main - Quick & Easy - Roast - Side - Supper
- Cuisines: - Italian
- Occasions: - Parties
- Ingredients: - Roots & Bulbs
- Health and Diet: - Combination - Gluten Free - Nut Free - Vegetarian
- Skill Levels: - Easy
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