Skip to main content
Epicurious
Gourmet

Roasted Potatoes with Cream Cheese and Sun-Dried Tomato Filling

2.8

(5)

Can be prepared in 45 minutes or less.

Recipe information

  • Yield

    Makes 12 hors d'oeuvres, serving 2

Ingredients

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

Preparation

  1. 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

    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.

TagsPotatoRoot VegetableVegetableSideRoastQuick & EasyCream CheeseCheeseDairyWinterGourmetSugar ConsciousVegetarianPescatarianGluten FreeNut FreeSoy FreeNo Sugar AddedKosher
Read More
Feta and Sun-Dried Tomato Dip
Creamy and bright with just a subtle bit of heat, this five-ingredient, make-ahead dip is ready for company—just add crudités.
Tater Tots Tossed in Date Butter
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
Our Favorite French Onion Soup
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Halloumi Lasagna
In this lasagna, soft layers of pasta and béchamel are interspersed with a rich tomato sauce laden with hearty Mediterranean vegetables.
Creamy Fondue Beans
All the cozy vibes of the classic gooey-cheesy dish, made into a 20-minute meal.
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Spinach Ramen Gratin
You can consider this recipe a template for creating a gooey, cheesy instant ramen dish with an appetizing golden crust in the oven.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!