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Sinful Spuds

Source: Cocktail Food
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Rating: 2.5   Reviews: 3 See Reviews
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Active Time:  15 Minutes
Total Time:  25 Minutes
  Makes 24 Filled Potatoes
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.
RECIPE INGREDIENTS
For the Potatoes:
12  small new potatoes, uniform in size and shape
6  cups water
1 1/2  teaspoons kosher salt
For the Feta:
1/2  cup feta cheese
1/4  cup toasted pine nuts
2  tablespoons chopped green olives
1  tablespoon extra-virgin olive oil
1  tablespoon dried currants
1/2  teaspoon chopped lemon zest
1/4  teaspoon oregano
1/4 teaspoon pepper
24 parsley leaves for garnishing
Sinful Spuds Recipe at Cooking.com
DIRECTIONS
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.


Recipe reprinted by permission of Chronicle. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Potato Party Appetizers
 Finger-Food Favorites
Nutrition Facts per Serving
Yield:   Makes 24 Filled Potatoes
Calories: 60
Fat. Total: 2g
Fiber: 1g
Carbohydrates, Total: 9g
Sodium: 161mg
% Cal. from Fat: 30%
Cholesterol: 3mg
Protein: 2g
Spotlight Recipe Review See all 3 reviews »

Rating: 5
by: Anna Reviewed: 05/11/2012
Great Finger Food
Made the recipe just as printed -- it was absolutely delicious. Micki - you should not rate a recipe you haven't tried. Carol - that's 60 calories per potato half as you can see from the calculation. Just add up the number of potatoes you consume to get your total.
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