Roasted Potatoes with Cream Cheese and Sun-Dried Tomato Filling Recipe | Epicurious - 万博官网,万博亚洲正规品牌,manbetx苹果下载

Can be prepared in 45 minutes or less.

Ingredients

Makes 12 hors d'oeuvres, serving 2

a 1/2-pound russet (baking) potato

1 tablespoon olive oil

3 tablespoons cream cheese, softened

2 tablespoons minced drained bottle sun-dried tomatoes in oil

1 tablespoon minced scallion greens

Step 1
Cut twelve 1/4-inch-thick rounds from the middle of the potato, discarding the ends, pat them dry with paper towels, and brush them on both sides with the oil. Roast the potato slices on a baking sheet in the upper third of a preheated 500°F. oven for 6 minutes, or until the undersides are golden. Turn the slices, roast them for 6 minutes more, or until the undersides are golden and crisp, and let them cool until they can be handled.
Step 2
烤土豆,在碗里搅拌gether the cream cheese, the tomatoes, the scallion, and salt and pepper to taste. Spread the filling on half the potato slices, top it with the remaining potato slices, pressing the slices together to form sandwiches, and halve the sandwiches.

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This was just bad and everyone thought so. I like/love all the ingredients separately but together they made a bland not very appealing appetizer. Next time I want cream cheese and sun-dried tomato I will stick with store bought Cibo (which has a much better flavor). This is the only recipe I have tried from this web site that was not wonderful.
- Anonymous
- Seattle, WA
- 1/3/2002
This was AWESOME! I loved it - and so did all of my guests. I served it more like a cracker and spread - left the toasted potatoes plain - and served with the cream cheese as a topping. YUM YUM!
- Gina
- Virginia
- 12/27/2001
This recipe was great. The tangy tomatoes were complimented by the cream cheese. The appetizers were gone in minutes. I think I will use a misto instead of brushing the olive oil on the potatoes the next time I make this recipe.
- Anonymous
- Pittsburgh, PA
- 4/4/2001
I made these for a party and they were a huge hit. I roasted the potatoes and prepared the filling the night before the event. Pre-party, I slightly warmed the potatoes before spreading the filling. The flavours worked very well together. The filling would also be great on bread rounds or as a vegetable filling.
- Anonymous
- Santa Clara, CA
- 12/4/2000
I served these at a cocktail party and they were the only things not eaten. I normally love anything with sun-dried tomatoes, but this appetizer was just bad.
- Anonymous
- Colorado Springs, CO
- 12/20/1999