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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.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

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

Method
 

  1. Cut the baked potatoes in half and scoop out the potato flesh.
  2. 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).
  3. Mix a spoonful of this paste with the potato flesh.
  4. Drain, then slice the mozzarella.
  5. 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.