Mediterranean Mini Bakers

• 8 Rocky Mountain Gourmet Fingerling Potatoes
• 8 plum or Roma tomatoes, chopped
• 1/2 cup pimento-stuffed green olives, each cut lengthwise in half
• 2 tablespoons fresh oregano leaves, chopped
• 2 tablespoons olive oil
• 2 teaspoons lemon juice

Preheat oven to 375 degrees. 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 across the top of each roasted potato. Press ends gently to open and push potato up. Spoon 2 tablespoons tomato mixture onto each potato. Makes 4 servings

Recipe courtesy of the U.S. Potato Board.

Per serving: About XXX cal, X g pro, XX g carb, X g fat, 0 mg chol, XX mg sod, X g fiber.