Appetizers & Side Dishes
Tomato & Cheese Potatoes
Prep Time: 15 min | Cook Time: 55 min | Servings: 4 | Calories: 367
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Prep Time
15 min
Cook Time
55 min
Servings
4
Calories
367
These potatoes make an excellent side dish for any main course and are simple to make. They're full of robust flavors from sun-dried tomatoes neatly tucked into slices of tender potato and a melted layer of Sargento® Shredded 6 Cheese Italian on top for a perfect finishing touch.
Ingredients
- 4 (8 oz.) Yukon gold or russet potatoes, scrubbed
- 1-1/2 Tbsp. olive oil or melted butter
- 1-1/2 cups (6 oz.) Sargento® Shredded 6 Cheese Italian
- 1/4 cup chopped well-drained bottled sun-dried tomatoes
- 2 tsp. dried oregano leaves or Italian seasonings
- 1/2 tsp. freshly ground black pepper
Directions
- Working with one potato at a time, cut a thin slice lengthwise from one side of potato so it will lay flat on cutting board. Lay two wooden spoons or chopsticks parallel to each other on cutting board and arrange potato lengthwise between them. Holding spoons against potato, make crosswise cuts, 1/8-inch apart down to spoons. Do not cut ends of potato all the way down or slices will fall off. Place potatoes on parchment or foil-lined baking sheet. Brush oil or butter over potatoes.
- Bake in preheated 400°F oven until tender, about 45 minutes.
- Meanwhile, combine cheese, sun-dried tomatoes, oregano and pepper; mix well. Remove potatoes from oven; carefully spoon most of cheese mixture in-between potato slices. Spread remaining mixture over tops of potatoes.
- Return to oven and bake 8 to 10 minutes or until cheese is melted and golden brown
