Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lg Russet potato (1/2 lb.) 2 tb Sun-dried tomato in oil,
1 tb Olive oil -minced and drained
3 tb Cream cheese. softened 1 tb Minced scallion greens

Cut 12 1/4" thick rounds from the center of the potato, discarding the
ends. Pat them dry with paper toweling, and brush them on both sides
with the oil. Roast the potato slices on a baking sheet in the upper
third of the oven preheated at 500 degrees F. for 6 minutes, or until
the undersides are golden. Turn the slices, roast them for 6 more
minutes, 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 sides together to form
sandwiches, and halve the sandwiches.

Makes 12 hors d'oeuvres, serving 2

Mary Riemerman
Submitted By MARY RIEMERMAN On 04-20-95

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