Instructions: Cut thin slice off top and bottom of each potato. Cut each potato crosswise in half. In large saucepan, combine potatoes with salted cold water to cover.

Bring to boil and reduce heat to med. Simmer until potatoes are tender when pierced with fork, 10 to 15 mins. Be careful not to overcook. Drain and set aside to cool.

Meanwhile, in a small bowl, crumble feta with fork. Add pine nuts, olives, oil, currants, lemon peel, oregano and pepper. Mix well.

To assemble: With spoon or melon baller, scoop out center from each potato half. Fill each with heaping teaspoon feta mixture.

Note: The feta mixture can be made up to 2 days ahead and refrigerated, but dont add pine nuts until the last minute. Bring mixture to room temp before stuffing potatoes. The potatoes can be stuffed up to 4 hours in advance. Cover well with plastic wrap.

NOTES : This is an appetizer I made for a dinner party a few weeks ago. Everyone seemed to enjoy them.

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