Sundried Tomato and Walnut Potatoes

  • Yield: 6 servings
  • Prep: 15 mins
  • Cook: 30 mins


12-- (about 1 1/2 lbs total) red-skinned boiling potatoes
15-- sundried tomato halves (not oil-packed)
1teaspoon dried rosemary OR 1 tablespoon chopped fresh rosemary
2cloves garlic
1/2cup fat free mayonnaise
1/3cup nonfat cottage cheese
1tablespoon lemon juice
3/4cup chopped California walnuts
3/4teaspoon salt to taste
3/8teaspoon pepper to taste


  1. Place the potatoes in a steamer rack in a large pan over boiling water. Cover the pan and steam until the potatoes are just tender when pierced, 15 – 20 minutes, depending on size. Cool to room temperature. Cut each potato in half and, using a knife point or a teaspoon, scoop out and discard 1 – 2 teaspoons of potato flesh. This impression will hold the filling later.

  2. Cover the tomato halves with boiling water and soak for 10 minutes. Drain and pat dry. If necessary, cut away any tough edges or stems. Place the tomatoes in a food processor with the rosemary and garlic and process until coarsely chopped. Add the mayonnaise, cottage cheese and lemon juice and process until smooth. Add the walnuts and process until they are incorporated. Season with salt and pepper to taste. You will have about 1 1/2 cups tomato mixture.

  3. Spoon about 1 tablespoon of the tomato mixture into each potato half.

Nutritional Info *per serving

  • Calories 220
  • Glycemic Load 0
  • Fat 11g
  • Saturated Fat 1g
  • Polyunsaturated Fat 7g
  • Monounsaturated Fat 2g
  • Cholesterol 0mg
  • Sodium 640mg
  • Potassium 780mg
  • Carbohydrate 27g
  • Fiber 4g
  • Sugars 6g
  • Protein 7g
  • Trans Fat 0g
  • Vitamin A 2%
  • Vitamin C 20%
  • Calcium 4%
  • Iron 10%