Lemon & Oregano Mini Potatoes

Prep time: 5min

Total time: 35min

Serves 12

2 lbs

(1 bag) Yellow Petites Potatoes

907 g

1/2 cup

finely grated Parmesan cheese, divided

125 mL

3 tbsp

chopped fresh Oregano, divided

45 mL

2 tbsp

extra virgin olive oil, divided

30 mL

2 tbsp

plain yogurt

30 mL

1/2

lemon, juice and zest

1/4 tsp

each salt and pepper

1 mL

calories

fat

2.5 g

saturated fat

0.5 g

carbs

10 g

protein

2 g

cholestrol

10 mg

fibre

2 g

sodium

75 mg

potassium

18 mg

Halve and steam potatoes, using a basket steamer, until just tender, about 8 min. When cool enough to handle, use a small spoon or melon baller to scoop the flesh out of each potato into a mixing bowl. Place potato shells on a parchment paper-lined baking sheet and set aside.
Mash potato flesh with a fork. Mix in half the Parmesan, 2 tbsp (30 ml) oregano, 1 tbsp (15 ml) olive oil and all the remaining ingredients until well blended. Spoon the filling back into the potato shells evenly. (If making ahead, potatoes can be wrapped with plastic at this point and refrigerated until needed.)
To serve, preheat oven to 450oF (230oC). Top the filled potatoes with the remaining Parmesan cheese and a drizzle of the remaining olive oil. Bake for 12 to 15 min. or until golden brown and crisp. Garnish with remaining oregano and transfer to a platter and serve warm.

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