Italian Cheese Baked Potato Skins

This is my new take on an old potato skin classic.
Parmesan and gooey mozzarella cheese stand in for Cheddar,
and sun-dried tomatoes and chives add a good fresh taste.

Ingredients:
4 medium russet potatoes (about 1 1/2 pounds)
1/4 cup sour cream
2 ounces shredded Parmesan cheese
2 ounces shredded mozzarella cheese
1/3 cup finely chopped sun-dried tomatoes
1/4 cup sliced green onion tops
2 tablespoons chopped fresh chives
Black pepper to taste

Directions:
Preheat oven to 375 degrees F.
Bake potatoes 50 minutes or until tender.
Let cool. Cut each potato in half.
With a spoon, scoop out pulp leaving
1/4-inch of potato in each half.
Cut each half in half again to form quarters.
Season the skins with salt and pepper and bake for 15 minutes.
(This will crisp them up so they can be picked up easily.)
Mash 1 cup potato pulp with a potato masher
(save remaining pulp for a later use).
Stir in the sour cream, cheese,
tomatoes, green onions and chives.
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 freshly ground black pepper
and bake for 15 minutes. Serve warm.