Greek Stuffed Mini Potatoes Recipe

Greek Stuffed Mini Potatoes Recipe
Greek Stuffed Mini Potatoes Recipe photo by Taste of Home
Publisher Photo

Greek Stuffed Mini Potatoes Recipe

Be the first to add a review
Publisher Photo
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
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. Bake: 45 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. Bake: 45 min.

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

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.
Originally published as Greek Stuffed Mini Potatoes in Simple & Delicious February/March 2014

  • 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
  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 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.
Originally published as Greek Stuffed Mini Potatoes in Simple & Delicious February/March 2014

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forGreek Stuffed Mini Potatoes

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review