Tasty little potato skins—with creamy cheese and fresh herbs.
- Baking sheet
- 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
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.
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.
Mash potato flesh with a fork. Add milk, salt, parsley, thyme and dill and mash until smooth.
Stir in shredded cheese. Spoon into potato shells and press down gently to fill.
Bake at 400 °F for 10 minutes, until heated through and cheese has started to brown. Serve with additional fresh herbs if desired.