Roasted potaotes with cream cheese & sun-dried tomatoes+
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Russet potato (1/2 lb.) |
| 1 | tablespoon | Olive oil |
| 3 | tablespoons | Cream cheese. softened |
| 2 | tablespoons | Sun-dried tomato in oil, minced and drained |
| 1 | tablespoon | Minced scallion greens |
Directions
Cut 12¼" thick rounds from the center of the potato, discarding the ends. Pat them dry with paper toweling, and brush them on both sides with the oil. Roast the potato slices on a baking sheet in the upper third of the oven preheated at 500 degrees F. for 6 minutes, or until the undersides are golden. Turn the slices, roast them for 6 more minutes, or until the undersides are golden and crisp, and let them cool until they can be handled. While the potatoes are roasting, in a bowl stir together the cream cheese, the tomatoes, the scallion, and salt and pepper to taste.
Spread the filling on half the potato slices, top it with the remaining potato slices, pressing the sides together to form sandwiches, and halve the sandwiches.
Makes 12 hors d'oeuvres, serving 2 Mary Riemerman
Submitted By MARY RIEMERMAN On 04-20-95
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