Deviled potatoes, Greek style
Here’s Artisan Kitchen’s delicious recipe for deviled potatoes, Greek style.
1 1/2 pound bag baby potatoes (Reds, Golds, Blues, your choice)
2 Tbsp. diced, roasted red peppers
2 Tbsp. chopped artichoke hearts
2 Tbsp. chopped, pitted Kalamata olives
1/4 cup feta cheese crumbles
1 Tbsp. mince garlic
1/8 tsp. each: fennel leaf, marjoram, dill, basil
1/4 cup sour cream
salt and pepper to taste
Place potatoes in salted water & bring to a boil. Boil until fork tender.
Take of the heat and drain. Let cool till able to handle. After seeing where potatoes will set naturally flat, cut just a little of the top, reserve the tops in a bowl.
After all tops have been cut use a melon baller or spoon to scoop out the insides of the potato, leave enough for them to sit firmly.
Place scooped portion in the bowl with the tops. Arrange the potato cups onto a sprayed cookie sheet and lightly salt and pepper each one.
Using a pastry blender or potato masher (Back of a fork would work fine as well) mash potatoes till almost smooth, stir in all other ingredients and mix till well blended.
Using a spoon fill the potato cups with the filling mounding the filling high.
Sprinkle with grated or shredded parmesan and bake in a 350 degree oven for 15-18 minutes or until golden brown and heated thru.
Serve while hot or these make great appetizers at room temperature.