8 Petite Gourmet Potatoes
8 plum or Roma tomatoes, chopped
1/2 cup pimento-stuffed green olives, each cut lengthwise in half
2 tablespoons chopped fresh oregano leaves
2 tablespoons olive oil
2 teaspoons lemon juice
Servings: 4
1. Preheat oven to 375 degrees F. Roast potatoes 35 to 40 minutes or until tender.
2. Meanwhile, in food processor bowl, combine remaining ingredients; pulse on and off 5 times or until chopped.
3. Cut a cross in the top of each roasted potato. Press ends gently to open and push potato up. Spoon 2 tablespoons tomato mixture onto each potato.
Preparation Time: 15 minutes
Start to finish: 50 minutes
8 plum or Roma tomatoes, chopped
1/2 cup pimento-stuffed green olives, each cut lengthwise in half
2 tablespoons chopped fresh oregano leaves
2 tablespoons olive oil
2 teaspoons lemon juice
Servings: 4
1. Preheat oven to 375 degrees F. Roast potatoes 35 to 40 minutes or until tender.
2. Meanwhile, in food processor bowl, combine remaining ingredients; pulse on and off 5 times or until chopped.
3. Cut a cross in the top of each roasted potato. Press ends gently to open and push potato up. Spoon 2 tablespoons tomato mixture onto each potato.
Preparation Time: 15 minutes
Start to finish: 50 minutes
