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