Sun dried tomatoes and walnuts add a tangy
and crunchy punch to traditional potatoes.
Sun
Dried Tomato and Walnut Potatoes
- 12 (about 1 1/2 pounds
total) red-skinned boiling potatoes
15 sun dried 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 fresh lemon juice
3/4 cup chopped California walnuts
Salt and ground pepper to taste
- Place the potatoes in
a steamer rack in a large pan over boiling water. Cover the pan
and steam until the potatoes are just tender when pierced, 15
to 20 minutes, depending on size. Cool to room temperature. Cut
each potato in half and, using a knife point or a teaspoon, scoop
out and discard 1 to 2 teaspoons of potato flesh. This impression
will hold the filling later.
- Cover the tomato halves
with boiling water and soak for 10 minutes. Drain and pat dry.
If necessary, cut away any tough edges or stems. Place the tomatoes
in a food processor with the rosemary and garlic and process
until coarsely chopped. Add the mayonnaise, cottage cheese and
lemon juice and process until smooth. Add the walnuts and process
until they are incorporated. Season with salt and pepper to taste.
You will have about 1 1/2 cups tomato mixture.
- Spoon about 1 tablespoon
of the tomato mixture into each potato half.
Makes 6 servings (1 serving
= 4 potato halves).
Nutritional Information
Per serving: 268 calories, 6g protein, 29g carbohydrate, 3g fiber,
264mg sodium, 1mg cholesterol, 10g total fat, 1g saturated fat
Recipe and photograph provided
courtesy of Walnut Marketing Board.
