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Sun-Dried Tomato & Walnut Potato Bites

Sun-Dried Tomato & Walnut Potato Bites
  • Duration
  • Cook Time
  • Prep Time
  • 6 ServingsServings


  • 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



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