Mediterranean Mini Bakers
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
Preheat oven to 375 degrees F. Roast potatoes 35 to 40 minutes or until tender.
Meanwhile, in food processor bowl, combine remaining ingredients; pulse on and off 5 times or until chopped.
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.