SINFUL SPUDS
The combination of feta, olives, and pine nuts nestled in a potato is divine. For a creative presentation, cut a lemon in half and use it as an oasis for a fresh herb bouquet (cut a thin slice off the bottom so it will lie flat). Rosemary and thyme work well because they don't wilt.
Provided by @MakeItYours
Number Of Ingredients 14
Steps:
- FOR THE POTATOES:
- Cut a thin slice off the top and bottom of each potato. Cut the potatoes in half crosswise. Place in a large saucepan and cover with the water. Add the kosher salt. Bring to a boil over high heat. Reduce the heat and let simmer. Cook until the potatoes are tender when pierced with a fork, 10 to 16 minutes. Be careful no to overcook. Strain and let cool.
- FOR THE FETA:
- Crumble the feta with a fork in a small bowl. Add the pine nuts, green olives, olive oil, currants, lemon zest, oregano, and pepper. Mix well.
- TO ASSEMBLE:
- Scoop out the center of each potato with a spoon or melon baller. Fill the centers with a heaping teaspoon of the feta mixture. Garnish with parsley leaf.
- DO-AHEAD TIPS:
- The feta mixture can be prepared up to 2 days in advance and refrigerated. (Do not add the pine nuts until ready to assemble, and let the mixture sit at room temperature 1 hour before assembly.) The potatoes can be assembled up to 4 hours in advance.
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