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Greek Stuffed Mini Potatoes

 Greek Stuffed Mini Potatoes
I love this recipe because you can serve it warm or cold. I usually make it ahead and serve it chilled with a tzatziki sauce. —Dee Guelcher, Acworth, Georgia
16 ServingsPrep: 25 min. Bake: 45 min.


  • 8 small red potatoes, halved
  • 2 tablespoons olive oil
  • 1 tablespoon snipped fresh dill
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 medium ripe avocado, peeled
  • 16 marinated quartered artichoke hearts, drained
  • 16 pitted Greek olives
  • 1/3 cup crumbled feta cheese


  • Preheat oven to 350°. Place potatoes in a large bowl. Add oil,
  • dill, salt and pepper; toss to coat. Transfer to a greased
  • 15x10x1-in. baking pan. Roast 40-50 minutes or until tender.
  • Cut avocado half into eight slices; halve crosswise. When cool enough
  • to handle, scoop out 1 tablespoon pulp from each potato half (save
  • for another use). Fill each half with avocado, artichoke, olive and
  • cheese. Yield: 16 appetizers.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer