RCI-VG.002.0159.001
Sinful Spuds
Do ahead: The feta mixture can be made up to 2 days ahead and refrigerated, but don't add pine nuts until the last minute. Bring the mixture to room temperature before stuffing potatoes. The potatoes can be stuffed up to 4 hours in advance.
Prep5 min
Cook0 min
Total5 min
Servings4
Difficultyintermediate
Ingredients
- 24 small
- ¾ cup
- pine nuts½ cuptoasted
- ¼ cup
- 2 tbsp
- 2 tbsp
- 1 tsp
- ½ tsp
- ½ tsp
- leaves fresh parsley for garnish48 unit
Method
1
Place new potatoes in a large pot and cover with cold salted water. Bring to a boil over high heat, then reduce heat and simmer until potatoes are tender but still firm, approximately 12-15 minutes.
15 minutes
2
Drain the cooked potatoes and set aside to cool slightly until they can be handled comfortably.
5 minutes
3
In a small bowl, combine feta cheese, toasted pine nuts, chopped green olives, dried currants, lemon peel, dried oregano, and freshly ground pepper, mixing gently until well combined.
4
Drizzle extra-virgin olive oil over the potato halves and toss gently to coat evenly.
5
Spoon the feta and pine nut mixture into the hollowed cavity of each potato half, dividing the filling evenly among all pieces.
6
Arrange the filled potatoes on a serving platter and garnish each one with a fresh parsley leaf. Serve immediately while still warm.