Ingredients
8 small red potatoes, halved2 tablespoons olive oil1 tablespoon snipped fresh dill1/2 teaspoon salt1/4 teaspoon pepper1/2 medium ripe avocado, peeled16 marinated quartered artichoke hearts, drained16 pitted Greek olives1/3 cup crumbled feta cheese
Preparation
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.
