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