Makes 4 servings.
4 (10-12 ounce) Idaho potatoes, scrubbed
1/2 cup mixed cured olives, such as Kalamata and Cerignola, sliced
½ cup sun-dried tomatoes, thinly sliced (dry-packed or oil-soaked)
1 tablespoon each of fresh rosemary, thyme, parsley, and oregano
1/8 cup extra virgin olive oil
A few shakes of crushed red pepper
Pinch of salt
6 ounces feta cheese, crumbled
2 tablespoons pine nuts, toasted
Preheat the oven to 400°F. Scrub the potatoes under cold water and pat dry. Using a paring knife, pierce the potatoes all over, about a dozen times. Place on a baking sheet. Bake for 60-90 minutes or until tender. You can test it by inserting a knife. When cooked, make about a 3-4-inch long cut lengthwise along the top of each potato. Squeeze the two ends toward the middle to open up the potato, and be careful of the steam that escapes!
For the “jacket,” in a small bowl, toss together the olives, sun-dried tomatoes, herbs, olive oil, crushed red pepper, and salt. Note: If you’re using dry-packed sun-dried tomatoes, then allow them to rest in warm water for 5 minutes before slicing.
To toast the pinenuts, place in a dry skillet over medium heat for about 1 minute or until golden brown. Shake the pan handle gently to ensure even toasting. Remove from heat.
Once potatoes are cooked, simply top each one with ¼ of the olive mixture. Sprinkle with feta cheese and toasted pine nuts before serving.
- Recipe courtesy of Susan Russo