Roasted potatoes with cream cheese and sun-dried tomato fil

Ingredients

Quantity		Ingredient
		A; (1/2-pound) russet
		; (baking) potato
1	tablespoon	Olive oil
3	tablespoons	Cream cheese; softened
2	tablespoons	Minced drained bottle sun-dried tomatoes
		; in oil
1	tablespoon	Minced scallion greens

Directions

Cut twelve ¼-inch-thick rounds from the middle of the potato, discarding the ends, pat them dry with paper towels, and brush them on both sides with the oil. Roast the potato slices on a baking sheet in the upper third of a preheated 500F. oven for 6 minutes, or until the undersides are golden.

Turn the slices, roast them for 6 minutes more, 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 slices together to form sandwiches, and halve the sandwiches.

Makes 12 hors d'oeuvres, serving 2.

Gourmet January 1993

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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