Greek Stuffed Mini Potatoes

Name: Greek Stuffed Mini Potatoes
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 16 appetizers.
Ingredients: 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

TOTAL TIME: Prep: 25 min. Bake: 45 min. YIELD: 16 appetizers.

I love this recipe because you can serve it warm or cold. I usually make these stuffed potatoes ahead and serve them chilled with a tzatziki sauce. —Dee Guelcher, Acworth, Georgia

Ingredients

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

Directions

1. 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.
2. Cut avocado half into 8 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.

Nutrition Facts

1 stuffed potato half: 79 calories, 5g fat (1g saturated fat), 1mg cholesterol, 221mg sodium, 7g carbohydrate (0 sugars, 2g fiber), 1g protein.

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