Sun-Dried Tomato & Walnut Potato Bites
Servings
6 Servings
Ingredients
- 12 about 1 1/2 lbs total red-skinned boiling potatoes
- 15 sundried tomato halves not oil-packed
- 1 teaspoon dried rosemary OR 1 tablespoon chopped fresh rosemary
- 2 cloves garlic
- 1/2 cup fat free mayonnaise
- 1/3 cup nonfat cottage cheese
- 1 tablespoon Lemon juice
- 3/4 cup chopped California walnuts
- Salt and pepper to taste
Instructions
Preparation
- 1 Place the potatoes in a steamer rack in a large pan over boiling water. 2 Cover the pan and steam until the potatoes are just tender when pierced, 15 – 20 minutes, depending on size. Cool to room temperature.3 Cut each potato in half and, using a knife point or a teaspoon, scoop out and discard 1 – 2 teaspoons of potato flesh. This impression will hold the filling later. 4 Cover the tomato halves with boiling water and soak for 10 minutes.5 Drain and pat dry. If necessary, cut away any tough edges or stems. 6 Place the tomatoes in a food processor with the rosemary and garlic and process until coarsely chopped. 7 Add the mayonnaise, cottage cheese and lemon juice and process until smooth. Add the walnuts and process until they are incorporated. 8 Season with salt and pepper to taste. You will have about 1 1/2 cups tomato mixture. 9 Spoon about 1 tablespoon of the tomato mixture into each potato half.
- Source: California Walnut Board
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