Parmesan and Sausage Potato Skins

 Yield: 12 large potato skins


  • 6 large baking potatoes
  • 1/2 cup pesto
  • 12 oz. ground sausage
  • 1 jar (6.5 oz) sun-dried tomatoes
  • 6 oz. Parmesan, grated, divided
  • 3/4 cup mascarpone cheese
  • Green onions, sliced


  1. Bake the potatoes at 375°F for 70 minutes.  Cool.
  2. Cut the potatoes in half.  Scoop out the innards, leaving about 1/2" potato along the skin.  Transfer to a baking sheet lined with aluminum foil.
  3. Spread the pesto over the 12 potato halves.  Set aside.
  4. Cook the sausage in a skillet.  Drain the fat and transfer to a mixing bowl.
  5. Drain and chop the sun-dried tomatoes.  Add to the potatoes, along with half the Parmesan.  Toss together.
  6. Bake the potato skins at 450°F for 10-12 minutes, until crispy.  Fill with the sausage mixture, and then return to the oven for 5 minutes.
  7. Garnish with mascarpone cheese and green onions.

Adapted from Culture.