Sun Dried Tomato Scalloped Potatoes Recipes

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SCALLOPED POTATOES WITH SUN-DRIED TOMATO PESTO

I saw this demonstrated on the Oprah show and I knew I had to try these out. Oprah was writhing with pleasure while she described these, and now I know why!

Provided by Mirj2338

Categories     Potato

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 8



Scalloped Potatoes with Sun-Dried Tomato Pesto image

Steps:

  • Position a rack in the center of the oven and preheat to 400ÿF.
  • Lightly oil an 11 © x 8-inch (2-quart) baking dish.
  • Bring a large pot of lightly salted water to a boil over high heat.
  • Peel the potatoes and cut into 1/8-inch-thick rounds (a mandoline or food processor does the quickest work).
  • Add to the boiling water and cook until barely tender, about 8 minutes.
  • Drain and toss with the pesto to coat evenly.
  • Season to taste with salt and pepper.
  • Layer half of the potatoes in the dish, sprinkle with one third of the cheese, and sprinkle with basil.
  • Continue until you have 3 layers, finishing with cheese.
  • Pour in the hot broth.
  • Cover tightly with aluminum foil.
  • Bake for 30 minutes.
  • Uncover and continue to bake until the cheese is bubbling and starting to brown, about 15 minutes.
  • Serve hot, sprinkled with parsley.

3 lbs yukon gold potatoes
1 cup sun-dried tomato pesto (see recipe I posted here on the 'zaar)
salt
freshly ground black pepper
2 cups shredded sharp cheddar cheese
2 tablespoons chopped fresh basil or 1 tablespoon chopped fresh marjoram
1 cup parve chicken broth or 1 cup low-sodium chicken stock, heated to boiling
2 tablespoons chopped fresh parsley

CROCK POT SCALLOPED POTATOES WITH SALMON AND SUN-DRIED TOMATOES

I used a bamix to slice the potatoes; you can use a knife or a slicer to get nice scalloped potatoes. I like this recipe because it simple, easy to make and tase good.

Provided by ygeorge

Categories     One Dish Meal

Time 7h20m

Yield 3-5 serving(s)

Number Of Ingredients 12



Crock Pot Scalloped Potatoes With Salmon and Sun-Dried Tomatoes image

Steps:

  • PREPARATION:.
  • Place half of the potatoes in greased slow cooker/Crock Pot. Sprinkle with half of the flour, then sprinkle lightly with salt,pepper basil and rosemary Cover with half the flaked salmon; sprinkle with half the onion.
  • Sprinkel with with half garlic.
  • Sprinkel with half Sundried Tomatoes.
  • Repeat layers. Combine soup and water and nutmeg pour over top of potato and salmon mixture. Cover and cook on Low for 7 hours, or until potatoes are tender.
  • In a 6 quart Chrome Smart-Pot.
  • Programmable Slow Cooker this recipe takes 2.5 hours to complete.

Nutrition Facts : Calories 805.4, Fat 12, SaturatedFat 2.5, Cholesterol 78.6, Sodium 851.7, Carbohydrate 129.4, Fiber 14.7, Sugar 8.5, Protein 46.4

5 large potatoes, peeled and sliced
5 tablespoons flour
salt and pepper, to taste
basil, to taste
rosemary
1 (16 ounce) can salmon, drained and flaked
1/2 cup chopped onion
3 garlic cloves, chopped
4 sun-dried tomatoes, chopped
1 (10 3/4 ounce) can cream of mushroom soup
1/4 cup water
1 dash nutmeg

SUN-DRIED-TOMATO ROASTED POTATOES

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes

Number Of Ingredients 5



Sun-Dried-Tomato Roasted Potatoes image

Steps:

  • Preheat oven to 375 degrees.
  • Place potatoes on a rimmed baking sheet. Toss with olive oil, tomato paste, salt, and rosemary sprigs.
  • Roast until potatoes are golden brown in places and easily pierced with a knife, about 30 minutes.

1 pound halved baby potatoes
1 tablespoon extra-virgin olive oil
2 tablespoons sun-dried tomato paste
Course salt
A few rosemary sprigs

SCALLOPS WITH SUN-DRIED TOMATOES

A half-hour is all you need for this delightful stir-fry from Jennifer Warzynak. The Erie, Pennsylvania cook combines scallops with broccoli, pasta and sun-dried tomatoes for the main course, and a hint of lime juice makes it a natural addition to summer menus. "It's a great, healthy way to fix scallops," she promises.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12



Scallops with Sun-Dried Tomatoes image

Steps:

  • Cook pasta according to package directions. Meanwhile, in a small bowl, combine sun-dried tomatoes and hot water. Let stand for 5 minutes; drain and set aside. , Place broccoli and broth in a microwave-safe bowl. Cover and microwave on high for 2-4 minutes or until broccoli is crisp-tender; set aside. , In a large nonstick skillet coated with cooking spray, cook garlic in oil over medium heat for 1 minute. Add scallops; cook for 2 minutes. Stir in the lime juice, basil, salt, and reserved tomatoes and broccoli mixture; cook 2-3 minutes longer or until scallops are firm and opaque. , Drain the pasta; stir into scallop mixture and heat through. Sprinkle with cheese.

Nutrition Facts : Calories 367 calories, Fat 10g fat (2g saturated fat), Cholesterol 41mg cholesterol, Sodium 585mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 4g fiber), Protein 30g protein. Diabetic Exchanges

6 ounces uncooked penne pasta
1/4 cup chopped sun-dried tomatoes (not packed in oil)
3/4 cup hot water
4 cups fresh broccoli florets
1/2 cup reduced-sodium chicken broth
3 garlic cloves, minced
2 tablespoons olive oil
1 pound bay scallops
1 teaspoon lime juice
1 teaspoon minced fresh basil
1/4 teaspoon salt
1/4 cup shredded Parmesan cheese

CHEESY POTATO SKINS WITH SUN-DRIED TOMATOES

A new take on an old classic from the US Potato Board. Parmesan and mozzarella stand in for cheddar. Sun-dried tomatoes and parsley add a fresh touch. Cook time includes the 50 minutes it takes to bake the potatoes.

Provided by rickoholic83

Categories     Potato

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 9



Cheesy Potato Skins With Sun-Dried Tomatoes image

Steps:

  • Preheat oven to 375 degrees.
  • Bake potatoes 50 minutes or until tender. Let cool.
  • Cut each potato in half.
  • With a spoon, scoop out pulp leaving 1/4-inch of potato in each half. Set pulp aside.
  • Cut each skin half in half again to form quarters.
  • Season the skins with salt and pepper and bake for 15 minutes.
  • Mash 1 cup potato pulp with a potato masher.
  • Stir in sour cream, cheese, tomatoes, green onions and parsley. (Mixture will be sticky and hold together.).
  • With your hands, divide the mixture evenly between the potato skins, pressing the mixture into the skins.
  • Sprinkle with freshly ground black pepper and bake for 15 minutes. Serve warm.

Nutrition Facts : Calories 146.8, Fat 3.9, SaturatedFat 2.3, Cholesterol 12.6, Sodium 201.3, Carbohydrate 21.5, Fiber 2.7, Sugar 2.3, Protein 7.2

4 medium russet potatoes (about 1 1/2 pounds)
1/4 cup fat free sour cream
2 ounces parmesan cheese, shredded
2 ounces mozzarella cheese, shredded
1/4-1/3 cup sun-dried tomato, chopped
1/4 cup green onion, tops only and chopped
2 tablespoons Italian parsley, chopped
kosher salt
fresh ground black pepper

MASHED POTATOES WITH SUN-DRIED TOMATOES

Provided by Jim Fobel

Categories     Potato     Tomato     Side     Thanksgiving     Vegetarian     Fall     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 10



Mashed Potatoes with Sun-Dried Tomatoes image

Steps:

  • Place sun-dried tomatoes in small bowl. Pour enough hot water over to cover tomatoes; let stand until softened, about 5 minutes. Drain. Return tomatoes to bowl; stir in 1/4 cup Parmesan and oil.
  • Cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain. Return potatoes to pot. Stir over medium heat until excess moisture evaporates, about 1 minute. Remove from heat. Add milk, half and half, 2 tablespoons butter, salt, nutmeg and pepper to potatoes. Mash until smooth.
  • Butter 8x8x2-inch glass baking dish. Spread half of mashed potatoes in prepared dish. Sprinkle sun-dried tomato mixture over. Spread remaining mashed potatoes over. Sprinkle with remaining 1/4 cup Parmesan. Dot with remaining 1 tablespoon butter. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Preheat oven to 400°F. Bake potatoes uncovered until heated through and top is golden brown, about 35 minutes (or up to 45 minutes if refrigerated).

1/2 cup chopped sun-dried tomatoes (not packed in oil; about 2 ounces)
1/2 cup (packed) grated Parmesan cheese (about 1 1/2 ounces)
2 tablespoons olive oil
3 pounds russet potatoes, peeled, cut into 1-inch pieces
1/2 cup whole milk
1/2 cup half and half
3 tablespoons butter
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper

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