Greek Stuffed Mini Potatoes

Total Time

Prep: 25 min. Bake: 45 min.


16 appetizers

Updated: Jun. 27, 2023
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
Greek Stuffed Mini Potatoes Recipe photo by Taste of Home


  • 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 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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