Try this Roasted Potatoes with Cream Cheese And Sun-Dried Tomato Fil recipe, or contribute your own.
Suggest a better descriptionCut 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 500F. 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. While the potatoes are roasting, in a bowl stir together 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. Makes 12 hors doeuvres, serving 2. Gourmet January 1993
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Serving Size: 1 Serving (47g) | ||
Recipe Makes: 1 servings | ||
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Calories: 179 | ||
Calories from Fat: 164 (92%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.3g | 24 % | |
Saturated Fat 8.9g | 44 % | |
Monounsaturated Fat 6.2g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 47.8mg | 15 % | |
Sodium 139.7mg | 5 % | |
Potassium 60.1mg | 2 % | |
Total Carbohydrate 1.8g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.8g | ||
Protein 2.6g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 179
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