Lemon and Oregano Mini Potatoes

1. 1

   Halve and steam potatoes using a basket steamer, until just tender, about 8 minutes.

2. 2

   When cool enough to handle, use a small spoon or melon baller to scoop the flesh out of each potato into a mixing bowl.

3. 3

   Place potato shells on a parchment paper-lined baking sheet and set aside.

4. 4

   Mash potato flesh with a fork.

5. 5

   Mix in half the Parmesan cheese, 2 tablespoons oregano, 1 Tbsp olive oil and all the remaining ingredients until well blended.

6. 6

   Spoon the filling back into the potato shells evenly.

7. 7

   (If making ahead, potatoes can be wrapped with plastic at this point and refrigerated until needed).

8. 8

   To serve, preheat oven to 450F Top the filled potatoes with the remaining Parmesan cheese and a drizzle of the remaining olive oil.

9. 9

   Bake for 12-15 minutes or until golden brown and crisp.

10. 10

    Garnish with remaining oregano and transfer to a platter and serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.