- 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