4 medium-size russet potatoes (about 1 1/2 pounds)
1/4 cup fat-free sour cream
2 ounces shredded Parmesan Cheese
2 ounces shredded fresh Mozzarella Cheese
1/3 cup finely-chopped sun-dried tomatoes
1/4 cup sliced green onion tops
2 tablespoons chopped fresh parsley
Freshly-ground black pepper, to taste
Preheat oven to 375 degrees F.
Bake potatoes approximately 50 minutes, or until tender. Remove from oven and let cool.
Cut each potato in half. With a spoon, scoop out potato pulp leaving 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. (This will crisp them up so that they can be picked up easily.)
Mash 1 cup potato pulp with a with a potato masher, potato ricer, fork, or beat with electric hand mixer (save remaining pulp for a later use).
Stir in the sour cream, Parmesan cheese, Mozzarella cheese, sun-dried tomatoes, green onions, and parsley. Mixture will be sticky and hold together. With your hands, divide the mixture evenly between the potato skins, pressing the mixture into the skins. Sprinkle with black pepper and bake for 15 minutes. Remove from oven and serve warm.