Tasty little potato skins—with creamy cheese and fresh herbs.

Prep
15 mins
Cook
40 mins
Serves
12
Ingredients
7
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Equipment

  • Baking sheet

Ingredients

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  • 12 Little Potatoes
  • 1/4 cup milk or cream
  • 1/2 tsp salt
  • 2 tsp fresh parsley, chopped
  • 1/2 tsp fresh thyme, chopped
  • 1/2 tsp fresh dill, chopped
  • 1 cup mozzarella cheese, shredded

Instructions

  • Step 1

    Place potatoes on a baking sheet and bake at 400 °F for 30 minutes or until tender. Set aside until they’re cool enough to handle.

  • Step 2

    Slice potatoes lengthwise (you want a nice flat base for them to sit on) and scoop out the flesh with a teaspoon, being careful to leave enough of the sides intact so that they are sturdy enough to fill.

  • Step 3

    Mash potato flesh with a fork. Add milk, salt, parsley, thyme and dill and mash until smooth.

  • Step 4

    Stir in shredded cheese. Spoon into potato shells and press down gently to fill.

  • Step 5

    Bake at 400 °F for 10 minutes, until heated through and cheese has started to brown. Serve with additional fresh herbs if desired.