Best Roasted Potatoes With Cream Cheese And Sun Dried Tomato Filling Recipes

ROASTED GARLIC MASHED POTATOES WITH BASIL AND SUN-DRIED TOMATOES

Steps:

• Boil the potatoes in lightly salted water until they are tender.
• When cooked, drain the potatoes and transfer to a mixing bowl.
• Add the tomatoes, drained, the butter, basil and garlic.
• Beat to mix together.
• Add 4 Tbs of the half and half, the salt and pepper.
• Add the additional half and half if the potatoes seem dry.
• Serve immediately.

ROASTED POTATOES AND TOMATOES

Steps:

• Put a baking sheet in the oven and preheat to 450 degrees F. Cut 1 1/2 pounds large red-skinned potatoes lengthwise into eighths. Toss with 2 tablespoons olive oil, 1 pint cherry tomatoes, 3 sprigs rosemary, 3 smashed garlic cloves, and salt and pepper. Put cut-side down on the hot baking sheet and roast 15 minutes. Flip the mixture and roast 10 more minutes.
• Serves: 4 Calories:196 Total Fat: 7 grams Saturated Fat: 1 gram Protein: 4 grams Total carbohydrates: 31 grams Sugar: 4 grams Fiber: 4 grams Cholesterol: 0 milligrams Sodium: 134 milligrams Photograph by Antonis Achilleos

TWICE BAKED POTATOES WITH SUN-DRIED TOMATOES

Steps:

• Preheat the oven to 350°F or 180°C.
• Bake the potatoes in the oven for about an hour, until the skins are firm and the centres are soft.
• Meanwhile, finely dice the sundried tomatoes and set aside.
• When the potatoes are cooked, remove from the oven. Halve them lengthways and scoop out the majority of the flesh with a spoon. Be very careful not to tear the skin- leave a quarter inch of flesh still in the skin to provide a firm shell.
• Lightly mash with a fork the flesh that has been removed from the skins. Mix in the mascarpone cheese and sundried tomato pesto and season with salt and pepper if desired. Stir well to mix.
• Add the grated mozzarella and diced sundried tomatoes and stir to mix.
• Scoop the filling back into the potatoes, smoothing the tops.
• Place on a foil-covered baking tray and bake for 10 minutes, until the filling is hot and beginning to turn golden.
• Serve hot!

ROASTED POTATOES WITH CREAM CHEESE AND SUN-DRIED TOMATO FILLING

Steps:

• 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.
• 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.