The combination of feta, olives and pine nuts nestled in potato halves is divine. For best results, choose potatoes of roughly the same size and shape.
- 24 small new potatoes
- 3/4 cup feta cheese
- 1/2 cup pine nuts, toasted
- 1/4 cup pitted chopped green olives
- 2 Tbs. extra-virgin olive oil
- 2 Tbs. dried currants
- 1 tsp. finely grated lemon peel
- 1/2 tsp. dried oregano
- 1/2 tsp. freshly ground pepper
- 48 leaves fresh parsley for garnish
Cut thin slice off top and bottom of each potato. Cut each potato crosswise in half. In large saucepan, combine potatoes with salted cold water to cover. Bring to a boil. Reduce heat to medium and simmer until potatoes are tender when pierced with fork, 10 to 15 minutes. Be careful not to overcook. Drain and set aside to cool.
Meanwhile, in small bowl, crumble feta with fork. Add pine nuts, olives, oil, currants, lemon peel, oregano and pepper. Mix well.
To assemble, with spoon or melon baller, scoop out center from each potato half. Fill each with heaping teaspoon feta mixture. Garnish with parsley.
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.
- Calories: 32
- Carbohydrate Content: 5 g
- Cholesterol Content: 2 mg
- Fat Content: 1 g
- Fiber Content: 1 g
- Protein Content: 1 g
- Sodium Content: 80 mg