Greek Stuffed Mini Potatoes Food

GREEK STUFFED MINI POTATOES

Steps:

• Preheat oven to 350°. Place potatoes in a large bowl. Add oil, dill, salt and pepper; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Roast 40-50 minutes or until tender., Cut avocado half into 8 slices; halve crosswise. When cool enough to handle, scoop out 1 tablespoon pulp from each potato half (save for another use). Fill each half with avocado, artichoke, olive and cheese.

CRISPY ROASTED MINI POTATOES

Steps:

• Preheat oven to 365 F
• Toss all ingredients in a medium sized mixing bowl until potatoes are fully coated. Transfer the potatoes to an 8-10'' baking dish and cover with foil. Bake for 30-40 minutes.
• Remove the pan from the oven and toss the potatoes with a wooden spoon. Uncover the potatoes and increase the heat to 450 F. Bake for 10-15 minutes or until the potatoes are crispy and easy to poke with a fork (keep an eye on them since potato sizes can vary!) Garnish with fresh chopped parsley and serve.

CRUSTY BAKED POTATOES WITH WHIPPED FETA

Steps:

• Preheat the oven to 400 degrees F. Line a sheet pan with aluminum foil.
• Place the rosemary, thyme, lemon zest, and fleur de sel in the bowl of a mini food processor and pulse 10 to 12 times, until finely chopped but not puréed. Spread the mixture in a shallow bowl or plate.
• Scrub the potatoes, dry them well, and pierce them all over with the tines of a fork. Place the potatoes on the prepared sheet pan and rub them all over with olive oil. Roll each potato in the salt and herb mixture and put them back on the sheet pan. Bake for 60 to 75 minutes, until tender. Slit the top of each potato, squeeze the ends together to open the potato, and top with a generous scoop of whipped feta. Sprinkle with chives and serve hot with extra whipped feta on the side.
• Place the feta and cream cheese in the bowl of a food processor fitted with the steel blade and pulse until the cheeses are mixed. Add the olive oil, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper and process until smooth. Refrigerate until ready to serve.

GREEK STUFFED TOMATOES AND PEPPERS (YEMISTA)

Steps:

• Cut off tops of tomatoes, leaving 1 corner still attached to create a lid. Scoop insides of tomatoes and transfer 'meat' to a large bowl; squeeze juices out of tomatoes. Cut off tops of green peppers and reserve for later use; scoop out seeds and membranes. Arrange tomatoes and bell peppers in a 11x17-inch baking dish.
• Preheat oven to 375 degrees F (190 degrees C).
• Heat butter in a large skillet over medium heat; cook and stir onion and garlic in the melted butter until softened, 5 to 10 minutes. Add ground chuck, soy sauce, seasoned salt, and black pepper to onion mixture; cook until ground chuck is browned and crumbly, 5 to 10 minutes.
• Mix squeezed tomato meat and water into browned chuck; bring to a simmer, about 15 minutes. Add rice and bring to a boil; remove skillet from heat. Spoon beef-rice mixture into tomatoes; place tops onto filled tomatoes and arrange them into the baking dish with lid sides down.
• Stuff bell peppers with beef-rice mixture and top with reserved lids; lay bell peppers sideways in the baking dish. Pour olive oil over stuffed tomatoes and bell peppers; season with salt and pepper.
• Bake in the preheated oven for 30 minutes. Turn bell peppers and continue baking until bell peppers and tomatoes are softened, about 30 more minutes.