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Cheesy Potato Skins


4 medium russet potatoes
1/4 cup sour cream
2 ounces shredded Parmesan cheese
2 ounces shredded Mozzarella cheese
1/4 cup sliced green onion tops
2 tablespoons chopped fresh parsley
Pepper to taste


Preheat oven to 375 degrees

Bake potatoes 45 minutes, or until tender. Cool. Cut each potato in half. Scoop out pulp leaving about 1/4-inch of potato in each half. Cut each half in half again to form quarters. Season with salt and pepper. Bake potato quarters for 15 minutes to crisp.

Mash 1 cup potato pulp. Mix in the sour cream, cheeses, green onions, and parsley. Divide the mixture evenly between the potato skins. Sprinkle with freshly ground pepper and bake for 15 minutes. Serve warm.

Yields 16 stuffed potato skins.

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