I had smallish potatoes, so I used 6. I microwaved them until they were cooked through and then scooped out the insides as directed. I subbed dried chives for the green onions and dried parsley. I filled the potatoes and put them on a foil lined sheet. In addition to the cheese inside, I sprinkled some over the top before putting them into the oven to bake.
I thought these were a nice spin on the potato skin, my husband thought they needed bacon (he thinks everything needs bacon). I served them with some more sour cream. Thanks to Katerina at Diethood for this fantastic recipe!
Cheesy Crispy Potato Skins
6 small russet potatoes
salt and fresh ground pepper -- to taste
1/3 cup sour cream (used light)
1T dried chives
3 tablespoons fresh parsley (used dried)
1/4 cup shredded fiesta blend cheese, plus more for topping
1/4 cup shredded parmesan cheese
1/3 cup shredded part-skim mozzarella cheese
2 cups caesar croutons -- crushed, divided
Heat oven to 375. Scrub potatoes well and pierce all over with a fork. Microwave on high heat until the potatoes are cooked through. Cool slightly, then cut potatoes in half. Scoop the insides into a bowl, leaving about 1/4" inside the shell. Mash together with the sour cream, chives, parsley, salt, pepper, cheeses and 1 cup of the croutons. Fill shells with mixture, then sprinkle with some reserved crouton crumbs and cheese.
Bake at 375 for 15 minutes.