Roasted Potatoes with Cream Cheese and Sun-Dried Tomato Filling

1. 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.

2. 2

   Roast the potato slices on a baking sheet in the upper third of a preheated 500F.

3. 3

   oven for 6 minutes, or until the undersides are golden.

4. 4

   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.

5. 5

   While the potatoes are roasting, in a bowl stir together the cream cheese, the tomatoes, the scallion, and salt and pepper to taste.

6. 6

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.