Appetizers & Side Dishes

Tomato & Cheese Potatoes

Prep Time: 15 min  |  Cook Time: 55 min  |  Servings: 4  |  Calories: 367
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Tomato & Cheese Potatoes
Prep Time
15 min
Cook Time
55 min

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.

  • 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
  1. 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.
  2. Bake in preheated 400°F oven until tender, about 45 minutes.
  3. 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.
  4. Return to oven and bake 8 to 10 minutes or until cheese is melted and golden brown

Serving Size 4

Calories 367

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 16.30g 25%
Sat. Fat 6.30g 34%
Mono Unsat. Fat 6.70g
Poly Unsat. Fat 1.30g
Cholesterol 27mg 9%
Sodium 341mg 14%
Total Carbohydrate 43g 14%
Dietary Fiber 5g 20%
Sugars 0g
Protein 16g
Vitamin A 12RE
Vitamin C 21mg 35%
Calcium 351mg 33%
Iron 2mg 11%